Original creation by
Stéphane GLACIER
MOF Pastry
CAÏPIRINHA VERRINE
Chef :
Brand
Quantity :
Recipe for around 12 verrines
recipe for lime verrine
1. LADYFINGERS
Ingredients
250 g egg yolks
125 g sugar
125 g flour
125 g starch
300 g egg whites
125 g sugar
Step
Beat the egg yolks and the sugar until light and fluffy. Sieve
the flour and the starch. Whip the egg whites with the sugar.
Add the flour and the starch in the first part. Add delicately the
whipped whites. Pipe the ladyfingers 10 cm length on baking
sheet. Sprinkle with icing sugar. Cook at 190°C for 10 minutes.
2. COINTREAU® LIME PARFAIT
Ingredients
60 g lime juice
50 g Cointreau® 60% vol.
145 g sugar
80 g egg yolks
50 g water
4 g gelatine in leaves
450 g whipped cream
Step
Bring the water and the sugar to the boil. Pour on the egg yolks.
Heat to 85°C and beat with a whisk until completely cold. Add
the lemon 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
100 g lime juice
40 g brown sugar
4 g gelatine
The wedges of 2 limes
Step
Mix the brown sugar with the lime juice. Heat gently to
dissolve the sugar. Add the softened gelatine, then the diced
lime wedges.
4. COINTREAU® SYRUP
Ingredients
Mix together:
150 g syrup at 30°B
30 g Cointreau® 60% vol.
5. ASSEMBLY
Ingredients
No ingredients.
Step
In glass verrines, spoon 3 half ladyfingers soaked with the
Cointreau® syrup. Fill three quarters of Cointreau® lime parfait.
Place also in the freezer and stir every 10 minutes. Then fill with
the lime jelly. Decorate with a thin slice of lime and a frosted
bunch of redcurrants.
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