Verrines are such a pretty way to serve desserts! Verrine comes from the French word verre for glass and refers to any layered appetizer or dessert served in a small glass.
Lemon is (next to coffee) one of my favourite flavours and makes for a refreshing and light ending to a meal. These verrines can be conveniently made ahead the day before and keep well over night in the fridge.
The base for the dessert is lemon curd, which also makes up the bottom layer of the verrines. For the mousse, the lemon curd is mixed with whipped cream for creaminess, and beaten egg whites for airiness. Cream and egg whites are essential for the texture of the mousse.
The top layer is a little dollop of whipped cream for decoration, and I have added some grated white chocolate, which adds some richness to this lemon dessert.
The size of my glasses is 4.8oz. This recipe makes 8 verrines.
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest
1 cup sugar
6 tbsp butter
Whisk butter and sugar together with an electric hand mixer, add the rest of the ingredients and whisk until well combined. Pour the mixture into a saucepan and cook over low heat, whisking frequently, until bubbles appear and the mixture thickens. Be careful not to overcook the mixture so that it does not curdle. Transfer the lemon curd to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least one hour.
Spoon about 1 tbsp of lemon curd into your little glasses. The rest of the curd will be used for the mousse.
remaining lemon curd
1/2 cup whipping cream
2 egg whites
1/8 tsp cream of tartar
2 tbsp powdered/ icing sugar
Whip the cream with an electric hand mixer until stiff peaks form. Gently fold the cream into the lemon curd.
Whip the egg whites with the cream of tartar and icing sugar until stiff peaks form and fold them carefully into the lemon curd mixture. Divide the mousse evenly between the glasses over the lemon curd. Chill for at least 2 hours or over night.
Whip a little extra cream, lightly sweetened, and pipe on top of the mousse. Sprinkle with white chocolate shavings.
The best way to fill the glasses with the mousse is to use a piping bag. Otherwise, you might end up with messy sides.