I often find that great recipes are born by chance (or by necessity?). Actually, some of the best recipes, like the one I am going to post about today, get to see the light of day because I have a few things in the fridge (or freezer) that have to be finished. I then take all of them out and try and pair them with whatever other ingredients I have in the pantry… That’s how I came up with these verrines. They were really tasty and I really liked the contrast between the sweetness of the raspberry ganache (to which I added some white chocolate chips for a bit of crunchiness) and the subtle sourness of the yogurt and mascarpone cream. Enjoy!
Ingredients (for 3 to 4 people):
100 gms – 3.5 oz. rasperries, fresh or frozen
200 gms – 7 oz. white chocolate (or white chocolate chips)
50 gms – 1.75 oz. white chocolate chips
50 ml – 1.7 oz. coconut cream
125 gms – 4.5 oz. mascarpone
250 gms – 8.8 oz. yogurt
50 gms – 1.75 oz. caster sugar (this quantity will depend on how sour your yogurt is)
Put the rasperries in a saucepan and cook on a low flame until soft and mashy (you may need to add a little water to help them cook, especially if you are using fresh raspberries). When they are soft, blend them and then sieve them to eliminate the seeds. Keep it aside.
Put the coconut cream and the 200 gms (7 oz.) of white chocolate in a saucepan and put it over a double boiler until the chocolate has melted. Add the raspberry purée to it and mix well. When cool, add the remaining chocolate chips, mix and pour into the verrines. Put them in the fridge and let the ganache set for 1 or 2 hours.
In the meantime, prepare the yogurt and mascarpone cream by whisking them together with the caster sugar. Pour over the raspberry and white chocolate ganache. Put the verrines back in the fridge for another couple of hours.
Serve cold or at room temperature.