Fresh Verrine Recipe by Pierre Gilson

I. White Chocolate Mousse

  1. Boil the cream.
  2. Add to the mix of egg yolks and caster sugar.
  3. Cook at 82/84°C.
  4. Add the gelatine.
  5. Pour onto the white chocolate.
  6. Let cool during 3/4 min, then mix all together.
  7. Whip the second quantity of cream.
  8. When it is ready, mix gently with the chocolate crème anglaise nicely.
  9. Pipe in the verrine.

II. Strawberry, Tomato, Basil soup

  • Caster sugar 50 g
  • Strawberry puree 150 g
  • Cherry tomato 290 g
  • Lemon juice 50 g
  • Thai basil 15 g
  • Cayenne pepper 80 g
  1. Mix all the ingredients in a blender.
  2. Pour onto the white chocolate mousse.

III. Decoration

  1. Add some chocolate decoration
  2. Use a cherry tomato quarter and a basil leave.
  3. Chill.