CaliforniaCook
08-27-2010, 01:52 PM
I happened to stumble upon this dessert recipe for Verrines, which led me to a search re same (since I had never heard of it). Came to find:
A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, or dessert that consists of a number of components layered artfully in a small glass. (The word verrine refers to the glass itself; literally it means "protective glass"). In France it's a culinary trend that's captured just about everyone's imagination -- including home cooks. They are linked to the parfait, as well as other layered dishes, such as the Cobb salad and English trifle. Verrines are individualized, with a single serving in each glass.
This version is composed of ladyfingers soaked in Limoncello (or lemon flavored syrup) layered with Greek yogurt, strawberries & topped with pistachios.
2 Tbs. plus 2 tsp. sugar, divided
1 Tbs. limoncello
1 cup plain nonfat Greek yogurt
8 ladyfingers, cut into bite-sized pieces
12 large strawberries, or 16 small strawberries, cut into bite-sized pieces or quartered
Pistachios, coarsely chopped
Place 2 Tbs. sugar in small heat-proof bowl. Pour 3 Tbs. boiling water over sugar, and stir until sugar has dissolved. Stir in limoncello. Cool.
Whisk together Greek yogurt and remaining 2 tsp. sugar.
Dip ladyfinger pieces in limoncello syrup, and arrange ladyfingers in bottoms of glasses. Spoon 1 Tbs. yogurt into each glass over ladyfingers.
Toss strawberries in remaining limoncello syrup, and arrange over yogurt. Spoon remaining yogurt on top, and sprinkle with pistachios. Serve with demitasse spoons.
Here's a link view the pic. etc.:
http://www.vegetariantimes.com/recipes/11314?section
A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, or dessert that consists of a number of components layered artfully in a small glass. (The word verrine refers to the glass itself; literally it means "protective glass"). In France it's a culinary trend that's captured just about everyone's imagination -- including home cooks. They are linked to the parfait, as well as other layered dishes, such as the Cobb salad and English trifle. Verrines are individualized, with a single serving in each glass.
This version is composed of ladyfingers soaked in Limoncello (or lemon flavored syrup) layered with Greek yogurt, strawberries & topped with pistachios.
2 Tbs. plus 2 tsp. sugar, divided
1 Tbs. limoncello
1 cup plain nonfat Greek yogurt
8 ladyfingers, cut into bite-sized pieces
12 large strawberries, or 16 small strawberries, cut into bite-sized pieces or quartered
Pistachios, coarsely chopped
Place 2 Tbs. sugar in small heat-proof bowl. Pour 3 Tbs. boiling water over sugar, and stir until sugar has dissolved. Stir in limoncello. Cool.
Whisk together Greek yogurt and remaining 2 tsp. sugar.
Dip ladyfinger pieces in limoncello syrup, and arrange ladyfingers in bottoms of glasses. Spoon 1 Tbs. yogurt into each glass over ladyfingers.
Toss strawberries in remaining limoncello syrup, and arrange over yogurt. Spoon remaining yogurt on top, and sprinkle with pistachios. Serve with demitasse spoons.
Here's a link view the pic. etc.:
http://www.vegetariantimes.com/recipes/11314?section