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Tropical Verrines

Tropical Verrines

12 verrines

Verrines et Petits-Gateaux (Dessertfirst.com)

Coconut Cream:
    • 2 cups milk
    • 10 tbsp. sugar
    • 6 large egg yolks
    • 4 tbsp. cornstarch
    • 2 tsp. vanilla extract
    • 8 1/2 oz. coconut milk
    • 8 1/2 oz. whipped cream
Method:
1. Heat 1 1/2 cups of the milk and 4 tbsp. of sugar in a medium saucepan on medium heat until it comes to a simmer.
2. Meanwhile, whisk the remaining 6 tbsp. of sugar and the egg yolks together in a medium bowl.
3. Whisk the remaining 1/2 cup milk and cornstarch together in a small bowl, then add to the eggs and whisk to combine.
4. When the milk on the stove has come to a simmer, pour in a slow stream into the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens into pastry cream, about 3-4 minutes. Stir in the vanilla.
6. If you see any lumps or cooked bits in your pastry cream, press it through a strainer. Place a piece of plastic wrap against the surface of the pastry cream to prevent a skin from forming and let cool.
7. Whisk the coconut milk into the pastry cream until combined smooth.
8. Gently fold in the whipped cream into the mixture until combined.
Mango Jelly:
    • 10 1/2 oz. The Perfect Purée Mango,  thawed
    • 2 oz. sugar
    • 6 grams (1 packet) powdered gelatin
Method:
1. Combine the Mango puree and sugar in a small bowl.
2. Bloom the gelatin with about 1/4 cup of water, then microwave for about 10 seconds until it is liquid.
3. Add liquid gelatin to the Mango puree and stir to combine. Let sit for about 5 minutes to cool.
To Assemble:
Method:
1. Spoon the coconut cream mixture into a pastry bag fitted with a round tip for ease of filling the glasses.
2. Pipe some of the coconut cream into the glasses, about 1/3 of the way up.
3. Pour some of the mango puree on top in a thin layer. Refrigerate for about 10 minutes to let the mango set slightly.
4. Pipe some coconut cream on top of the mango layer.
5. Pour some more of the mango puree on top, stopping short of the top of the glass.
6. Refrigerate verrines until set.
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