Verrines are savoury or candied little bites that are served in baby glasses; the savoury ones accomplish an affected amuse-bouches while the candied versions are usually served as a pre-dessert – aloof a few bites afore the capital dessert.
The glasses acclimated for verrines should be bright and uncoloured, so the capacity can be seen.
The absolute peanut praline needs to be kept in an closed container, with desiccant, or it will become clammy and soft, instead of crisp. If it’s a boiling day, don’t bother authoritative the praline – top the verrines with a bond of aerated cream, instead.
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The compound for the amber mousse is by British aliment biographer Elizabeth David.
If you appetite to accomplish these candied verrines into a full-size dessert, bifold the compound and band the mousse and caramel mixtures in beyond glasses.
For the amber mousse:
60 grams (2 oz) chocolate, with about 70 per cent cacao content
2 ample eggs, at allowance temperature
A compression of accomplished sea salt
10 grams (2 1/2 tsp) granulated sugar
For the caramel layer:
70 grams (5 tbsp and 2 tsp) granulated sugar, divided
60ml ( 1/4 cup) cream, at allowance temperature
A compression of accomplished sea salt
1 ample egg, at allowance temperature
For the absolute peanut praline:
50 grams (4 tbsp) granulated sugar
15 grams (1 tbsp) broiled absolute peanuts
A baby bulk of affable oil
1 Abode eight baby glasses (such as attempt glasses) that authority about 50ml anniversary on a tray.
2 Accomplish the amber mousse. Put the amber in a bowl, again bake it on high, active every 30 seconds. When the amber is about 90 per cent melted, abolish it from the bake and stir, absolution the balance calefaction cook the rest. The amber can additionally be broiled by putting it in a basin over a pan of about alive baptize and active about consistently until it is 90 per cent melted, again removing it from the calefaction and active until absolutely melted. Air-conditioned the amber until it is blood-warm but still fluid.
3 Separate the eggs, putting the yolks in one basin and the whites in another. Barrel the yolks into the chocolate.
4 Use a clean, dry barrel (or an electric mixer) to whip the egg whites with a compression of salt. When the egg whites are frothy, add the sugar. Barrel until the whites anatomy average peaks.
5 Working quickly, add bisected the whites to the amber admixture and mix to combine. Add the actual whites and bend them in gently, aggravating to advance as abundant aggregate as possible.
6 Divide the admixture amid the glasses, bushing them halfway. Refrigerate for at atomic 30 minutes.
7 Accomplish the caramel layer. Put 50 grams of the amoroso into a baby saucepan. Add a little baptize (the exact bulk doesn’t matter) and activity so the amoroso is moistened. Abode the pan over a low blaze and activity until the amoroso is melted. Use a pastry besom biconcave into hot baptize to ablution the amoroso crystals from the abandon of the pan.
8 Cook the amoroso until it is hardly darker than medium-brown, again abolish it from the heat. Carefully activity in the chrism – the admixture will abscess angrily and actualize steam.
9 Cascade the admixture into a basin and air-conditioned to allowance temperature. Separate the egg, putting the white into a bowl. Barrel the yolk into the caramel mixture.
10 Use a clean, dry barrel to whip the egg white with a compression of salt. When the white is frothy, add in 20 grams of sugar. Barrel the white until it forms average peaks. Add bisected of it into the caramel admixture and mix to combine. Add the actual white and bend it in gently.
11 Carefully cascade the caramel on top of the amber layer, bushing the glasses to the top. Refrigerate for at atomic two hours.
12 Accomplish the absolute peanut praline. Lay a area of aluminium antithesis on a tray. Dip a cardboard anhydrate in affable oil and actual agilely oil the antithesis and a metal spatula. Finely chop the broiled peanuts.
13 Put the amoroso into a baby bucket and add a little baptize (the exact bulk doesn’t matter). Activity to combine, again abode the pan over a low flame.
14 When the amoroso is melted, ablution the amoroso crystals from the ancillary of the pan application a pastry besom biconcave in hot water. Cook the amoroso after active until it is hardly darker than medium-brown. Activity in the peanuts, again anon cascade assimilate the able tray.
15 Use the bashed spatula to advance the praline into a actual attenuate band and leave to air-conditioned until hardened.
16 Break the praline into asperous pieces. Lay one allotment of praline on top of anniversary verrine and serve immediately. The actual praline can be stored in an closed alembic with desiccant.
Styling: Nellie Ming Lee
Like this recipe? Look for added in the SCMP Post Magazine, or on SCMP Cooking
This commodity originally appeared on the South China Morning Post (www.scmp.com), the arch account media advertisement on China and Asia.
Copyright (c) 2021. South China Morning Post Publishers Ltd. All rights reserved.
How To Make Mousse – How To Make Mousse
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