Prosecco and peach verrine
The last two weeks the summer weather has really kicked in. The temperatures outside were up to 37°C (98°F) and baking just seemed out of question. But because I basically can't go a week without creating or baking a new dessert, I decided to make a verrine with minimal baking time.
Verrine is basically an appetizer or a dessert layered in a small glass. The word actually means "protective glass" in French. The layers can be sweet or savory, hot or cold and just about anything with contrast and different textures, to create an element of surprise. I tried a few different glasses for the presentations and later decided for the two best options. Here you can really experiment with which glasses to use and which work the best for the presentation.
I made a prosecco jelly for my fresh element. Prosecco is an Italian white sparkling wine, generally dry or extra dry. The jelly was my fresh and punchy element in a verrine. The jelly flavor was nice and strong, the flavor of alcohol still present but not overpowering.
To contrast the alcohol I used sweet peaches and roasted them with sugar and rosemary for maximum flavor. The peaches were deliciously sweet and sticky and went well with prosecco.
For a crunchy element I made a basic hazelnut crumble. I made the same crumble in my Tiffany macarons.
For the creamy element I made a simple rosemary infused white chocolate ganache. I got a little bag of homegrown rosemary from a friend and it worked brilliantly with the peaches. I also added a small dollop of sweetened whipped cream on top.
The dessert is simple to make and requires just a couple minutes of baking. The jelly should be made a day in advance to set up completely. After a night in a fridge the jelly will still be soft and wobbly but set enough to place other elements on top. When eating all the components together you taste a punchy prosecco jelly which is then balanced with sweet roasted peaches, crunchy crumble and a creamy white chocolate ganache.
Making the white chocolate ganache:
Pour cream and vanilla paste in a small sauce pan and cook until boiling, remove from heat and place in the rosemary. Stir and set aside to cool.
Chop the chocolate and place in a heat-proof bowl. Take the rosemary put of the cream and heat again.
Pour the hot cream on the chocolate in three additions, stirring after each one, until you have a smooth ganache. Pour in a piping bag and place in the fridge to set.
Making roasted peaches:
Preheat oven to 200°C (392°F).
Chop the peaches into wedges. Place them in a baking pan, sprinkle over sugar. rosemary and knobs of butter.
Place in the oven to roast for about 10 minutes or until soft and gooey. Set aside to cool completely, store in an airtight container.
Making the hazelnut crumble:
Preheat oven to 180°C (356°F).
Prepare a baking sheet with a parchment paper or silicon mat.
Place hazelnuts in a food processor and blitz into small pieces. Add flour, sugar, salt, cinnamon and pieces of cold butter. Blitz until it clumps together and the butter is crumbly.
Place on the baking tray and bake for about 10 minutes or until golden. When the crumble is baked stir it with a spoon and set aside to cool completely.
Once cooled store the crumble in an airtight container.
Assembly:
Take the glasses with the set jelly out of the fridge. Pipe a layer of white chocolate-rosemary ganache on top of the prosecco jelly. The ganache should be soft, so that you don't break the jelly layer. If the ganache is too hard, leave it at room temperature until softened.
Place a small amount of roasted peaches on top and sprinkle with the crumble. To finish add a dollop of whipped cream on top and enjoy!
Verrine is basically an appetizer or a dessert layered in a small glass. The word actually means "protective glass" in French. The layers can be sweet or savory, hot or cold and just about anything with contrast and different textures, to create an element of surprise. I tried a few different glasses for the presentations and later decided for the two best options. Here you can really experiment with which glasses to use and which work the best for the presentation.
I made a prosecco jelly for my fresh element. Prosecco is an Italian white sparkling wine, generally dry or extra dry. The jelly was my fresh and punchy element in a verrine. The jelly flavor was nice and strong, the flavor of alcohol still present but not overpowering.
To contrast the alcohol I used sweet peaches and roasted them with sugar and rosemary for maximum flavor. The peaches were deliciously sweet and sticky and went well with prosecco.
For a crunchy element I made a basic hazelnut crumble. I made the same crumble in my Tiffany macarons.
For the creamy element I made a simple rosemary infused white chocolate ganache. I got a little bag of homegrown rosemary from a friend and it worked brilliantly with the peaches. I also added a small dollop of sweetened whipped cream on top.
The dessert is simple to make and requires just a couple minutes of baking. The jelly should be made a day in advance to set up completely. After a night in a fridge the jelly will still be soft and wobbly but set enough to place other elements on top. When eating all the components together you taste a punchy prosecco jelly which is then balanced with sweet roasted peaches, crunchy crumble and a creamy white chocolate ganache.
Prosecco and peach verrine
(Makes about 5 medium sized)
Time:
Preparation: 15min
Cooking: 5min
Setting: overnight
Baking: 25min
For the prosecco jelly:
- 300ml prosecco
- 100ml water
- 45g white granulated sugar
- lemon zest from 1/2 lemon
- 4 leafs gelatin
- 100g heavy cream
- 150g white chocolate
- 1/4 teaspoon vanilla paste (optional)
- a few grams of rosemary
- 4 medium sized ripe peaches
- 2 tablespoon sugar (I used brown)
- 10g butter
- a sprig of rosemary
- 50g hazelnuts
- 20g cold butter
- 15g all-purpose flour
- a pinch of cinnamon
- a pinch of salt
- 1+1/2 tablespoon brown sugar (I used dark muscovado sugar)
Soak gelatin in cold water and set aside.
In a medium sized pot combine prosecco, water, sugar and lemon zest. Put on medium heat and cook until very hot but not boiling.
Take off the heat and stir in the soaked gelatin. Pour the mixture in a bowl and cool over an ice bath.
Once cooled completely, pour a small layer in chosen glasses for the verrine. Place in the fridge to set.
Making the white chocolate ganache:
Pour cream and vanilla paste in a small sauce pan and cook until boiling, remove from heat and place in the rosemary. Stir and set aside to cool.
Making roasted peaches:
Preheat oven to 200°C (392°F).
Chop the peaches into wedges. Place them in a baking pan, sprinkle over sugar. rosemary and knobs of butter.
Place in the oven to roast for about 10 minutes or until soft and gooey. Set aside to cool completely, store in an airtight container.
Making the hazelnut crumble:
Preheat oven to 180°C (356°F).
Prepare a baking sheet with a parchment paper or silicon mat.
Place hazelnuts in a food processor and blitz into small pieces. Add flour, sugar, salt, cinnamon and pieces of cold butter. Blitz until it clumps together and the butter is crumbly.
Assembly:
Take the glasses with the set jelly out of the fridge. Pipe a layer of white chocolate-rosemary ganache on top of the prosecco jelly. The ganache should be soft, so that you don't break the jelly layer. If the ganache is too hard, leave it at room temperature until softened.
Place a small amount of roasted peaches on top and sprinkle with the crumble. To finish add a dollop of whipped cream on top and enjoy!
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