Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Raspberry Verrine (Prep Time: 1hr. 30min.)

Raspberry Verrine (Prep Time: 1hr. 30min.)

Raspberry Verrine (Prep Time: 1hr. 30min.)

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Raspberry Pannacotta
  • Vanilla Crumble
  • Raspberry Foam
  • Raspberry Gelee
  • Method of Preparation

Raspberry Pannacotta

200g (7.1oz)
600g (21.2oz)
600g (21.2oz)
70g (2.5oz)

* can be replaced with

Method of Preparation

  1. In a pot heat the whole milk to 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in heavy cream.
  3. Whisk in ; stir until completely incorporated.

Vanilla Crumble

160g (5.6oz)
120g (4.2oz)
19g (0.7oz)
0.6g (0.2oz)
115g (4.1oz)

Method of Preparation

  1. Combine all ingredients in a mixer with the paddle attachment.
  2. Mix together until mixture forms small crumbs (do not over mix).
  3. Place in refrigerator until ready to use.

Raspberry Foam

150g (5.3oz)
500g (17.6oz)
24g (0.8oz)

Method of Preparation

  1. Combine all ingredients in a blender and mix until homogenous.
  2. Pour through a chinois to strain.
  3. Place into the iSi® whipper and charge with 2 charges.

Raspberry Gelee

34g (1.2oz)
26g (0.9oz)
300g (10.6oz)
54g (1.9oz)
15g (0.5oz)

* can be replaced with

Method of Preparation

  1. In a small sauce pan, combine together the sugar and water, bring to a boil.
  2. Once at a boil, take off the heat and whisk in the .
  3. Allow the syrup to cool.
  4. Mix together the syrup, raspberry puree and well with a whisk.
  5. Use as desired.

Method of Preparation

  1. Using the desired verrine container, lay it into a container with rice at an angle.
  2. Pour the Raspberry Gelee into the glass at an angle and allow to set in the freezer or a blast freezer.
  3. Once the Raspberry Panna Cotta is made, pour it into the verrine container and allow to set in the refrigerator.
  4. Top the verrine with the baked Vanilla Crumble.
  5. Expel a small amount of the Raspberry Foam on top of the crumble and serve.
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: