Recipe Tres Leches Verrine

To prepare this dish

Ingredient list

Sponge cake

25 g sieved flour
1 egg
25 g sugar
1 g baking powder

Cream Mixture

100 g sweetened condensed milk
200 g Performance Universal Cream 35% fat
2 g Amaretto
200 g vanilla pods

Jelly

100 g passion fruit puree
50 g passion fruit seeds
1 g pre-soaked gelatine

Chantilly

100 g Excellence whipping cream 35% fat
10 g sugar
1 lime zest

Assembly and decoration

100 g Valrhona® Ivory chocolate
5 g yellow food colouring

Elle & Vire products used

Performance Universal Cream 35% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sponge cake

   Whisk the egg whilst gradually incorporating the sugar. Fold the flour and baking powder into the egg whites. Evenly spread the batter onto a baking sheet and bake at 392°F for 10 mins. Set aside on a cooling rack. Cut disks out of the sponge using a no.4 cutter and leave to one side.

    

2. 2

   Cream Mixture

   Mix the ingredients, bring to boil and leave to infuse for 10 mins. Strain through a conical sieve. Pour a little of the liquid into the base of the verrines. Add the sponge and submerge to soak well. Burst any air bubbles that may form and place the verrines into the freezer.

    

3. 3

   Jelly

   Heat the purée and collect the pulp and the pips. Add the pips, pulp and gelatine to the fruit purée. Pour the hot jelly into the frozen verrines. Cover to a thickness of approx. 3mm. Set aside in the refrigerator.

    

4. 4

   Chantilly

   Beat together the cream, sugar and the zests. Using a no. C8 star nozzle, pipe a rose of Chantilly cream onto the set jelly covering 3/4 of the jelly.

    

5. 5

   Assembly and decoration

   Temper the chocolate and then add the colouring. Spread out on an acetate sheet. Cut out circles using a no.3 cutter. Pierce through to the inside using a no.20 nozzle. Pipe the chantilly into the verrines, sprinkle with the zest and arrange the chocolate circle. 

Do you need help?

Do not hesitate to contact our chefs