These chocolate raspberry verrines are just marvelous! A light but consistent chocolate cream, stirred with raspberry fresh puree that adds raspberries almost transparent airy bitterness, as we don’t see the berries, we only feel them in the mouth! Christophe Felder is a huge pastry French chef who also makes salty dishes :-) I started buying his books after I eat his tart with raspberries and rosemary! To make them asap :-)
In two words:“…those who live a happy life in the delicious prairies of Xérès”
difficulty – a small effort is required
preparation- 15'
cooking - 5’ and at least 2h in the fridge
serves - 3
Ingredients
- 2 egg yolks
- 40gr of caster sugar
- 100gr of dark chocolate
- 150gr of fresh raspberries
- 75ml of whole milk
- 50ml of heavy cream
Steps
- Finely chop the chocolate
- Mix the raspberries and press them through a sieve to get just the essence without the seeds
- Whisk the eggs with an electric hand mixer
- Add the sugar slowly and continue to whisk after each addition until the mix becomes white and fluffy
- Heat up together the milk and the cream in a small casserole
- Once the start to boil, take them off the heat, and add them slowly into the eggs and the sugar without forgetting to whisk after each addition
- Pour the mix milk/cream/eggs into the casserole and cook in a very low heat without stopping to stir with a rubber spatula
- Continue to stir until the thermometer goes up to 82°C, a nice custard will start to form
- Take the custard off heat and put the casserole into a large bowl with cold water to stop cooking further
- Pour the custard into the chocolate and stir with a rubber spatula; when everything is brought together you will have a nice chocolate cream
- Add the raspberries puree and stir again
- Pour the cream into 3 small bowls and put them in the refrigerator for at least 2h
- Enjoy this absolute chocolate delight! Thank you M. Felder :)
What’s the story behind this recipe?
The original recipe comes from a great French chef called Christophe Felder, I just reduced the proportions to make 3 bowls instead of 6, and I used another type of cream they have in France called crème fleurette instead of heavy cream, but you can use heavy cream as in the original recipe if you want and can’t find the special French cream. It’s a fabulous dessert, light in the mouth but quite heavy in fat. Nevertheless, I’ve decided that from time to time I can eat just one (or two) because it’s simply unbelievably good! As all desserts coming from M. Felder! By the way, I strongly recommend them to you all :)
What’s fanny is that the verrine on the photo is not exactly a verrine because the bowl is not vertical :) but I can say that it’s a verrine basque (a region on the South-West of France) because the small bowl contained basque yoghurt :)
Inspiration
You can find the recipe in this book (in French): Felder Christophe, Leçons de Pâtisserie, Les crèmes, Editions de la Martinière, Paris, 2017, p.78
o-o C'est si bon ! o-o
