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Coffee Mascarpone Verrine

Coffee Mascarpone Verrine


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Coffee Cremeaux
  • Chocolate Crumble
  • Mascarpone Whipped Cream
  • Final Process

Coffee Cremeaux

275g (9.7oz)
150g (5.3oz)
150g (5.3oz)
225g (7.9oz)
0.5g (0.2oz)

* can be replaced with

Method of Preparation

  1. Warm milk to 40°C/140°F.
  2. Add and burr mix.
  3. Add cream, ground coffee and and burr mix.
  4. Pour into desired glass or mold and place in the refrigerator to set completely.

Chocolate Crumble

150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
38g (1.3oz)
1 pinch
113g (4.0oz)
75g (2.6oz)

Method of Preparation

  1. Combine dry ingredients in a mixer with a paddle attachment.
  2. Add cold butter and cut into the mixture until it resembles coarse sand.
  3. Melt the chocolate.
  4. Slowly pour melted chocolate over the mixture just until it comes together.
  5. Turn the mixture out onto a parchment lined sheet tray and refrigerate until firm.
  6. Crumble mixture by hand into small pieces onto a silpat lined baking sheet.
  7. Bake in the oven at 176°C/350°F until done.
  8. Remove from the oven and allow it to cool slightly; toss gently in Mycryo.

Mascarpone Whipped Cream

50g (1.8oz)
100g (3.5oz)
1000g (35.3oz)

Method of Preparation

  1. Mix together the powdered sugar, heavy cream and until free of lumps.
  2. Continue to whip to medium to stiff peaks.
  3. Pipe as desired.


as desired

Final Assembly

  1. Place Chocolate Crumble on top of Coffee Cremeaux in glass.
  2. Pipe the Mascarpone Whipped Cream on top of the Chocolate Crumble.
  3. Pipe a small amount of on top of the whipped cream.
  4. Garnish as desired with chocolate décor and more crumble.