Perfect Summer Recipe! Mango Verrines!
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- Опубликовано: 3 июл 2024
- We're making mango cream, yogurt panna cotta, and a mango salsa and building our dessert in a glass (verrine!). Also: get the low down on gelatin, and how to use it in your recipes!
Jump to 5:57 for the method
Cheers - Chef Scott
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GET THE PRINTABLE RECIPE: devilsfoodkitchen.com/recipe/...
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FOR THIS RECIPE YOU NEED:
The glasses I used: www.worldmarket.com/product/t...
Gelatin: www.amazon.com/Silver-Gelatin...
Sauce Gun (confectionary funnel): www.amazon.com/Confectionery-...
Disposable Piping Bags: www.amazon.com/DecoPac-Kee-Se...
Whisk: www.amazon.com/Matfer-Bourgea...
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For more info on everything baking and pastry, visit: devilsfoodkitchen.com/
Sick beats by:
DJ QUADS: / aka-djquads
LAKEY INSPIRED: / lakeyinspired
Devil's Food Kitchen is a RUclips channel dedicated to helping cooks of all levels bake better. 
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They look delicious Scott. Absolutely love Verrines; will definitely be trying this recipe soon. Thanks so much, and keep up the great work!
Thanks so much!
Lovely!! I will try it!
Absolutely great for summer dessert! Thanks for sharing :)
Thanks!
Remember when I was calling panettone “panna cotta” (with Giada accent) as I passed them out at Christmas brunch?
Chocolate mousse chef
Check out the blog! Have at least the recipe on there. Cheers!
Didn't understand why combining cornstarch and gelatine together? The gelatine alone will do fine.
Hey Roni - yup the gelatin alone would certainly stabilize the recipe on it's own, however gelatin creates a brittle gel and the overall texture would be a little stiff. So to create a more creamy texture I use the cornstarch to thicken the "base" as egg protein would do in a non-fruit base, and then a smaller amount of gelatin overall to stabilize the remaining water. You get the benefit of both hydrocolloids, and a creamier finished product while using minimal fat, which will dull the brightness and flavor of the fruit!