Vanilla berry verrines, all in one, published in the Chef’s Handyman food blog
Summer is not yet on its way and nor are the berries! Good to have some fruits in the freezer or stored as compote in glasses. So it will be possible to bring the summer into the house, also during the season in between. The berries can also be substituted for citrus or other fruits.
The Sunday special published in the Chef’s Handyman food blog: Vanilla berry verrines
Prepare the pears one day before you intent to serve this dessert. Heat the sugar in a non-sticking frying pan. Peel the pears and cut them into cubes. Add the cubes when the sugar has been melted. Caramelizes the pear cubes. Place the pears into the glasses.
Prepare the vanilla pudding one day before you intent to serve this dessert. Bring soy milk and vanilla seeds to the boil. Mix 4-5 tbsp. of cornstarch with 4 tbsp. of cold water. Add the mixture to the soy milk. Whip with an egg beater. Add 4 tbsp. of sugar, a dash of cinnamon, Jamaica pepper and tonka bean. When thicken pour the pudding into glasses. Allow the pudding to cool for 2 hours, better overnight in the fridge.
Prepare the cranberries one day before you intent to serve this dessert. Bring 5 dl or 2 cups of cranberry juice to the boil in a large pan. Season the juice with lemon rind, 50-100 g or 3.5 oz. of sugar, 1 dash of cinnamon and 1 tbsp. of vanilla sugar. Add the cranberries. Reduce the heat. Simmer for 2-3 minutes. Then remove the pan from the heat. Leave the cranberries for 15 minutes. When they are cooked through, bring them to the boil for 2 minutes. Fill in preserving glasses and close them. Turn them upside down for 5 minutes. Then turn again.
Add the cranberry compote on top of the pudding, when you intent to serve the dessert. Add the blueberries and the raspberries by layers. Decorate with powdered sugar and peppermint leaves.
Chef’s Handyman tip: The dessert can also be prepared with non-vegan ingredients. Verrines are prepared in small glasses, if you intent to take larger ones, please double the size of the ingredients for the pudding.
Shopping list for 4 serves:
Berries, Fruits: 1 cup blueberries, 1 cup raspberries, 2 cups cranberries, 1 organic lemon
Herbs: 1 bunch peppermint
Baking Ingredients: 100-150 g or 3.5-5 oz. sugar, powdered or confectioner sugar, 50 g or 2 oz. cornstarch
Juice, Milk: 0.5 l or 2 cups cranberry juice, 0.4 l or 14 fl. oz. soy milk
Spices: Cinnamon, vanilla sugar, vanilla pod, tonka bean, Jamaica pepper
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next week, posted in the Chef’s Handyman food blog: Homemade mustard, basics for dressings.