About this recipe:This verrine presents three ways to eat a strawberry, layered together in a clear glass. I love the strawberry variety 'gariguette', small and very flavourful. You need a soda siphon for this recipe.
750g fresh strawberries, hulled
1 tablespoon powdered gelatine
250ml whipping cream
1 tablespoon vanilla sugar
4 tablespoons strawberry jam
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Method Prep:20min › Extra time:4hr chilling › Ready in:4hr20min
Make the strawberry puree
Puree 500g of the fresh strawberries in a blender or food processor. Pass the puree through a fine sieve.
Make the strawberry mousse
Dissolve the gelatine in a small amount of water. Stir in the yoghurt, whipping cream and vanilla sugar. Stir in 200ml of the strawberry puree, reserving the remaining puree for the final assembly of the verrines.
Pour the mousse into the soda siphon, and lay the siphon on its side to chill in the refrigerator for at least 4 hours.
Assemble the verrines
Slice the remaining strawberries, and distribute them in the bottom of 4 clear glasses, reserving a few for garnish. Add a tablespoon of strawberry jam to each glass, and siphon the strawberry mousse into the glasses. Drizzle with the remaining strawberry puree, and garnish with strawberry slices.
Vanilla sugar is available in larger supermarkets, or you can make your own. Simply store caster sugar in an airtight container with a vanilla bean for about a week before using.