About this recipe:A verrine is a luscious French starter, layered in a clear glass to show its gorgeous textures and colours. This one uses intense sun dried tomatoes, fresh tomatoes and a basil-infused whipped cream.
Makes: 4 verrines
200ml whipping cream
30 large basil leaves
3 tomatoes, peeled and chopped
20g sun dried tomatoes, sliced
extra basil leaves, for garnish
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Warm the cream with the large basil leaves over low heat for about 10 minutes. Chill the basil cream for 2 hours.
To serve, layer the tomato pieces into 4 clear glasses, then top with the sun dried tomato pieces, reserving four pieces to garnish.
Remove the basil leaves from the chilled cream, and whip the cream until soft peaks form. Layer the whipped cream into the glasses with the tomatoes. Garnish each glass with a fresh basil leaf and a sliver of sun dried tomato. Serve immediately.
You can use a soda siphon to whip the basil cream. Pour the infused cream into the soda siphon, and chill the siphon on its side in the refrigerator for 2 hours. When ready to serve, siphon the basil cream over the tomatoes in the glasses.
This is a perfect dinner party starter, as you can make all of the recipe components ahead of time, and then assemble at the last minute!
Simple and very impressive. Made it three times now and been well received each time. A shortcut is to add pesto to the cream if you ned to make it quickly. Loses a bit of subtlety but still works well - 02 Aug 2013