bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee
 
Verrines are savoury or sweet little bites that are served in small glasses; the savoury ones make nice amuse-bouches and the sweet ones are served as pre-desserts. The glasses should be clear and uncoloured, so that the contents - which are usually layered - can be seen.
If you want, put the mixtures into larger glasses and serve as a regular course.
Chocolate and caramel verrines (pictured)
The recipe for chocolate mousse is by English food writer Elizabeth David.
For the chocolate mousse:
60 grams chocolate, with about 70 per cent cacao content
2 large eggs, at room temperature
A pinch of fine sea salt
10 grams granulated sugar
For the caramel layer:
70 grams granulated sugar, divided
60ml cream, at room temperature
A pinch of fine sea salt
1 egg, at room temperature
For the garnish:
60 grams granulated sugar
A small amount of cooking oil
Place eight to 10 small glasses that hold about 50ml each on a tray.
Make the chocolate mousse first. Melt the chocolate by microwaving it on high, stirring every 30 seconds. When the chocolate is about 90 per cent melted, remove it from the microwave and stir, letting the residual heat melt the rest. The chocolate can also be melted by putting it in a bowl over a pan of barely simmering water and stirring constantly until it's 90 per cent melted, then removing it from the heat and stirring until completely melted. Cool the chocolate until it's lukewarm but still fluid.
Separate the eggs, putting the yolks in one bowl and the whites in another. Whisk the chocolate into the egg yolks. Use a clean, dry whisk (or electric mixer) to whip the egg whites with a pinch of salt. When the egg whites are frothy, add the sugar. Whisk until the whites form medium peaks. Working quickly, add half the whites into the chocolate mixture and mix to combine. Add the remaining whites and fold them in gently, trying to maintain as much volume as possible. Carefully pour the mixture into the glasses and refrigerate for an hour.
Make the caramel layer. Put 60 grams of the sugar into a small saucepan. Add a little water (the exact amount doesn't matter) and stir so the sugar is moistened. Place the pan over a low flame and stir until the sugar is melted. Use a pastry brush dipped into hot water to wash the sugar crystals from the sides of the pan. Cook the sugar until it's medium-brown, then remove it from the heat. Stir in the cream carefully - the mixture will boil furiously and create steam.
Pour the mixture into a bowl and cool to room temperature. Separate the egg, putting the white into a bowl. Whisk the yolk into the caramel mixture. Use a clean, dry whisk to whip the egg white with a pinch of salt. When the white is frothy, add in 10 grams of sugar. Whisk the white until it forms medium peaks. Add half of it into the caramel mixture and mix to combine. Add the remaining white and fold it in gently. Carefully pour the caramel on top of the chocolate layer. Refrigerate for at least two hours.
Make the garnish. Lay a sheet of baking paper on a tray. Dip a paper towel in cooking oil and very lightly oil a metal spatula. Put the sugar into a small saucepan and add a little water. Stir to combine then place the pan over a low flame.
When the sugar is melted, wash the sugar crystals from the side of the pan using a pastry brush dipped in hot water. Cook the sugar until it is medium-brown, then pour it onto the prepared tray. Use the spatula to spread the caramel into a very thin layer and leave to cool until hardened. Break the caramel into uneven pieces. Lay one piece of caramel on top of each verrine and serve immediately.
Crab and avocado verrines with buttered croutons and salmon roe
If you're feeling lavish, use sturgeon caviar, in place of the salmon roe.
120 grams fresh crab meat
10ml extra-virgin olive oil
About 15ml fresh lime juice, divided
½ ripe avocado
1 small shallot, finely diced
A few drops of Tabasco
Fine sea salt and freshly ground black pepper
For the garnish:
About 30 grams sour cream
1 slice sandwich bread, crusts removed
About 30 grams unsalted butter, melted
30 grams salmon roe
1 or 2 chives (don't use Chinese chives)
Put five or six small glasses that hold about 50ml each on a tray.
Make the croutons. Preheat the oven to 175 degrees Celsius. Cut the slice of bread into tiny cubes, then mix them with the melted butter. If needed, add more melted butter so the bread cubes are evenly but very lightly coated. Spread them in a baking tray and bake, stirring occasionally, until the bread cubes are crisp and lightly toasted.
Mix the crab meat with the olive oil, about 5ml of fresh lime juice, salt (it might not need any) and pepper. Roughly mash the avocado and add the shallot, Tabasco, remaining lime juice and salt and pepper. Taste the mixtures and adjust the seasonings, if needed.
Divide half the crab mixture between the glasses, pressing down gently. Top with half the avocado mixture. Repeat the layering, so that an avocado layer is on top.
Add a small dollop of sour cream to each verrine, then sprinkle with the croutons (you might not need them all). Divide the salmon roe between the verrines.
Snip the chives into 3mm pieces and scatter them over the top. Serve immediately.
 


How to cook with annatto, saffron’s subtler stand-in – and 3 simple recipes that use it

2 pink peppercorn recipes that bring out their sweet aromatic flavour

How to make herbes de Provence to give grilled meat and fish a French accent

How to use chervil, known as ‘French parsley’, and 2 delicious recipes

Susan Jung's recipes

Amuse-bouche recipes, both savoury and sweet 

Chocolate and caramel verrines

Magazines

PostMag

Sweet or savoury verrines will whet the appetite for more substantial dishes to come


Sweet or savoury verrines will whet the appetitefor more substantial dishes to come.


Amuse-bouche recipes, both savoury and sweet

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Sweet or savoury verrines will whet the appetite for more substantial dishes to come

Sweet or savoury verrines will whet the appetite for more substantial dishes to come