Let’s take a break from chocolate with a very simple and seasonal recipe, a lime and red berry verrine, all accompanied by a little breton shortbread.
It’s a recipe I took from the blog Chic chic chocolat but which I turned into a verrine.
For the record, it wasn’t intentional… I had the funny idea of baking on a heatwave day last year and my lime cream didn’t want to set and held very badly, so it was impossible to pipe it onto the biscuit. As I don’t like waste, I filled a few verrines with cream, placed red berries on top and turned the biscuit into a little finger. So know that it is possible to pipe this lime cream for a tart-style assembly.
What’s more, it’s an ultra simple recipe with few ingredients (only 4 for the lime cream). I chose to use lime but if you prefer lemon, that’s entirely possible! Little bonus, there’s no gelatine in the recipe, the mousse holds very well (outside of heatwave periods, I mean!!) and it’s delicious. It’s really worth trying!
Ingredients & preparation
3 components · Full recipe
Breton Shortbread
Ingredients
- 3 egg yolks
- 100 g (3.5 oz) sugar
- 100 g (3.5 oz) butter
- 150 g (5.3 oz) flour
- 1 tsp baking powder
- 1 pinch of salt
Method
1
Whisk the egg yolks and sugar together until the mixture is pale and creamy.
2
Add the softened butter and mix with a spatula until smooth.
3
Add the sifted flour, baking powder and salt. Mix until a smooth dough forms.
4
Wrap the dough in cling film and refrigerate for at least one hour.
5
Preheat the oven to 180°C / 350°F.
6
Remove the dough from the fridge and roll it out between two sheets of baking paper to a thickness of approximately 4–5 mm.
7
Cut out a rectangle using a square frame (any size, as the shortbread will be cut into small rectangles afterwards). Leave the frame on during baking and bake for 15–20 minutes until golden. Leave to cool, then cut into small fingers.
Lime Cream
Ingredients
- 125 g (4.4 oz) lime juice
- 300 g (10.6 oz) sweetened condensed milk
- 200 g (7.1 oz) full-fat double cream
- 100 g (3.5 oz) mascarpone
Method
1
Mix the lime juice (no pulp) and the condensed milk together.
2
Pour the double cream and mascarpone into a bowl and whip to soft peaks (it comes together quickly with the mascarpone).
3
Fold the whipped cream into the lime juice and condensed milk mixture, mixing gently with a rubber spatula.
4
Half-fill the verrines with the cream and leave to rest in the fridge for about 1 hour. The cream will firm up.
Assembly
Ingredients
- strawberries
- raspberries
- blueberries
- lime zest
- small rectangles of Breton shortbread
Method
1
Top the verrines with red berries (strawberries, raspberries, blueberries…) and grate lime zest over the top.
2
Cut the Breton shortbread into small rectangles and rest one on top of each verrine.
Gallery
