Aren’t layered desserts always a charmer? Do they not bring back gleeful memories from childhood? If you ask me, I did say YES, I would also say they are trendsetters.
They transformed the idea of serving desserts in a bowl or a plate to petite yet visually beguiling glasses, REVOLUTIONARY MUCH! Verre refers to a small thick glass in French initially used to serve artful appetizers. Now they are used to layer up desserts with style and texture, popularly known as verrines. Trendy chefs all over the world have come up with deconstructed versions of classic dishes where the ingredients are layered rather than combined in the regular fashion.
I think verrine makes for a cracker of a dessert for parties and occasions, after all who does not fancy layers, textures and flavor in a glass.
So here I present is my simplest version of Verrine which is absolutely harmonious to this season of mangoes.
THE MANGO SHOTS
Here’s what you will need:
- Fresh mango pulp (I procured the pulped from 2 ripe mangoes)
- Sweetened Condensed milk (2 tablespoon)
- Whipping cream or any other heavy cream for whipping
- Slices of mangoes chopped into small pieces
- Pinch of Cinnamon powder.
Here’s what you need to do:
Extract the pulp from 2 ripe mangoes ( I used AMROPALI, they posses great smell and flavor), smoothen it by passing it through a strainer.
In a bowl mix the pulp with sweetened condensed milk. Keep mixing until the mixture is smooth and glossy.
Whip some heavy cream in a bowl. Halfway through the process add some cinnamon powder to the bowl and whip until soft peaks are formed.
In a verre or any other serving glass of your choice coat the bottom with whipped cream with the help of a piping bag. Layer it with the pulp next. Add some pieces of ripe mango, coat it with another layer of whipped cream. You can add more layers of your choice.
There you have the simplest version on homemade verrine.