Chocolate, Cream and Praline Verrine Recipe

Verrine is a guaranteed success at wedding parties, birthdays and other events.

Ingredients

• 1 can of condensed milk
• 125 grams of dark chocolate
• 75 grams of cream
• ½ spoon (cinnamon powder
• Strawberry jam

Praline Ingredients

• 1 cup cashew nuts
• 2 cups of sugar (tea)
• 1 cup (tea) of water
• ½ teaspoon cream of tartar

Praline Preparation Method

1. Grease an aluminum baking tray well with margarine. Book.
2. In a pan, place the water, sugar and cream of tartar.
3. Place over medium heat.
4. When the edges of the pan start to brown, add the chestnuts.
5. Leave it on the fire until everything turns light caramel color. Don’t let it burn.
6. Pour into the pan and let cool completely.
7. Remove from the pan in pieces and coarsely grind.

Vanilla Cream Ingredients

• ½ liter of milk
• 250 grams of sugar
• 75 grams of sifted wheat flour
• 2 egg yolks, sifted
• 1 teaspoon vanilla essence

How to prepare Vanilla Cream

1. In a pan, place all the ingredients and heat over low heat, stirring constantly until it thickens.
2. Remove, place in a refractory and cover with plastic film.

Way of preparing Verrine

1. In the pressure cooker, place the can of condensed milk, cover with water, close the pan.
2. Cook for 40 minutes from the moment the cooker “picks up” pressure.
3. After this time, with the pan no longer under pressure, open and remove the can.
4. Let cool completely.
5. Meanwhile melt the chocolate
6. Once the can is cold, open the can.
7. Pour into a bowl and add the chocolate and mix.
8. Add the cream, cinnamon and mix again.

Verrine assembly

To assemble, in glasses, alternate portions of chocolate cream, vanilla cream, praline, vanilla cream, chocolate cream and jelly.

Mom Tips

Approximate yield of 15 units.

You can make Verrine in both small and tall glasses.

Verrine it’s nothing more than desserts in glasses; What matters is practicality with creativity.