Mango Yoghurt Verrines are refreshing, smooth and perfect to beat the heat. Verrines are layered desserts served in glasses – they look fabulous and are very easy to make. This mango verrines are filling, creamy and absolutely delicious summer dessert.
- Mango puree – 2 cups
- Yoghurt – 2 cups (strained)
- Sugar – 4 tbsp
- Lemon juice – 1 tsp
- Chocolate Chips – 2 tbsp (optional)
- Mango Puree : Peel and pit about 2 medium ripe mango and cut into pieces. In a food processor purée mango with 1 teaspoon fresh lemon juice and 2 tbsp of sugar until smooth.
- Yoghurt Mix : In a mixing bowl pour yoghurt, add 2 tbsp sugar and mix well with a whisk without lumps.
- Now to assemble this verrine dessert, pour a layer of prepared mango puree in a glass alternating it with a layer of yoghurt mixture till it reaches the brim of the glasses. Layer it in two or more layers of your choice.
- Chill and garnish with diced mango or chocolate chips or nut of your choice and serve.
- STRAINED YOGURT : Yoghurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yoghurt. This is made by draining the liquid whey from fresh yoghurt. To get thick creamy yoghurt, place a colander or sieve over a container or bowl. Line the colander with a thin muslin cloth. (If it is nylon sieve which has a very fine mesh, then no need to line it.) Now place the yoghurt in it and place the whole thing in the fridge for 4 to 5 hours or overnight. Let it drain till all the extra liquid had drained out and just a thick mass of creamy yoghurt remains.
- TOPPING : Garnish the dessert with chocolate chips or sprinkles or chopped mangoes or chocolate caramel dragees or nuts or dry fruits of your choice.
- CONSISTENCY : If the yoghurt is thin and not strained, both layers will get mixed up easily.
- Quantity : This recipe makes about four cups of mango yoghurt verrine.
- MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.
Verrine, this word comes from verre, or glass in French, and indeed, that’s the idea: rather than serving an appetizer or a dessert on a plate or bowl, it’s served in a glass. This means that the various elements of the dish are layered. Verrines are layered desserts in a glass – water glasses, shot glasses, ramekins. The taller the verrine glass, the better. Dip your spoon in the verrine and bring up an indescribable mouthful to discover different tastes. It is crisp and creamy, soft and crunchy, smooth and icy – absolutely delicious treat!