Original creation by
Stéphane GLACIER
MOF Pastry,
Pâtisseries & Gourmandises,
Stéphane Glacier l’Ecole, Colombes, France
CAÏPIRINHA VERRINE
Chef :
Brand
Quantity :
Recipe for around 6 verrines
1) LADYFINGERS
Ingredients
4 egg yolks (80 g)
40 g caster sugar (1)
40 g flour T55
40 g starch
3 egg whites (90 g)
40 g caster sugar (2)
Total weight: 330 g
Step
Preheat the oven to 190°C. In the beater, whisk the egg yolks
and the sugar (1) until light and fluffy. Sieve the flour and the
starch. Whip the egg whites with the sugar (2). Add the flour
and the starch in the first part. Add delicately the whipped
whites. Pipe the ladyfingers 10 cm length on baking paper.
Sprinkle with icing sugar. Cook at 190°C for 10 minutes.
2) COINTREAU® LIME PARFAIT
Ingredients
30 g lime juice
45 g Cointreau® 40% vol.
60 g caster sugar
2 egg yolks (40 g)
25 g water
1 gelatine leave (2 g) quality or 200 Blooms
225 g whipped cream
Total weight: 427 g
Step
In a saucepan, bring the water and the sugar to the boil. Pour on
the egg yolks. Heat to 85°C (just before boiling) and beat with a
whisk until completely cold (the mixture must be foamy). Add
the lime juice and the Cointreau®. Soften the gelatine which
have already softened in cold water and drained, and fold into
mixture. Add the fluffy whipped cream.
3) LIME JELLY
Ingredients
50 g lime juice
20 g brown sugar
1 gelatine leave (2 g) quality or 200 Blooms
2 limes (segments)
Total weight: 72 g + segments
Step
Mix the brown sugar with the lime juice. Heat gently to dissolve
the sugar. Add the gelatine which have already softened in cold
water and drained, then the diced lime wedges.
4) COINTREAU® SYRUP
Ingredients
30 g caster sugar
60 g water
25 g Cointreau® 40% vol.
Total weight: 115 g
Step
In a saucepan, boil the water and the sugar. Leave to cool, then
add the Cointreau®.
5) ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
In glass verrines, spoon 3 half ladyfingers soaked with the
Cointreau® syrup. Fill ¾ of Cointreau® lime parfait. Place also
in the freezer and stir every 10 minutes. Then fill with the lime
jelly.
Finishing:
6 bunches of redcurrants
1 lime
Dampen lightly the bunches of redcurrants, then sprinkle with
icing sugar to give a frosty appearance.
Decorate with a thin slice of lime and a frosted bunch of
redcurrants.
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