recipe for homemade lemon cream that I already posted on the site. I layered it with berries in glasses. It's also fine to use shop-bought lemon curd mixed with whipped cream if you don't want to make the lemon cream." /> recipe for homemade lemon cream that I already posted on the site. I layered it with berries in glasses. It's also fine to use shop-bought lemon curd mixed with whipped cream if you don't want to make the lemon cream." />
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Lemon and berry verrines recipe

Lemon and berry verrines recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Lemon desserts

For these French dessert pots, I use this recipe for homemade lemon cream that I already posted on the site. It's also fine to use shop-bought lemon curd mixed with whipped cream if you don't want to make the lemon cream.

Be the first to make this!

IngredientsServes: 4

  • 50g fresh raspberries
  • 50g chopped strawberries
  • 50g blueberries
  • 1/2 pear - cored, peeled and chopped
  • 1 tablespoon vanilla extract
  • 1 jar homemade lemon cream
  • raspberries, to garnish

MethodPrep:5min ›Extra time:1hr chilling › Ready in:1hr5min

  1. Mix berries, pear and vanilla extract in a bowl and chill in refrigerator for 1 hour.
  2. In small glasses add a layer of lemon cream, then a layer of fruit and another layer of lemon cream. Garnish with a small raspberry and serve chilled.

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Linguine with Salmon and Lemon Mascarpone Sauce

I was inspired to make this pasta dish by the lemon trees growing in front of my local library. Every day I would walk by and see people picking the lemons from the lower branches. Alas, I was too slow to pick these lemons so I devised a plot: arrive early one morning with a portable ladder and long-handled clippers and clip away! It worked beautifully and I was able to walk away with a bag of ripe lemons. Mind you, I got the permission of the librarian ahead of time so I was calm and collected when a policeman drove by and glanced at me.

This pasta is flavored with a cheesy lemon sauce made with fresh juice, olive oil, herbs and mascarpone cheese. Then add the salmon, toasted pine nuts, mushrooms and lemon zest and you’ve got yourself the perfect comfort meal!


Berry Limoncello Verrine

I first ran across this recipe for Berrymisu in Sunset two years ago and have been looking for a chance to make it ever since. We’re not big dessert people so it’s been trickier than you’d expect.

I thought I’d make it last summer and even bought a bottle of limoncello in anticipation but never got any further. Most of last summer’s berries were eaten on top of yogurt or in Sangria.

Yesterday it happened! Of course, I chose the least convenient time to make it since most of our servingware is packed up for the kitchen remodel. I improvised with some stemless wine glasses and actually prefer the result: adorable individual servings that show off the luxurious layers and beautiful colors.

Of course, one look at the fat and calories and I think we can keep this one as a biannual treat. Luckily, one of them was big enough for Brad and I to share.


Deconstructed Lemon Meringue Pie Recipe

I recently finished reading the book Shantaram. While it was a bit slow at first, by the middle of the book I was obsessed. I can’t even explain it, but I am in love with this book. Maybe I haven’t done enough soul searching reading but this was the most philosophical book I have ever read without being overly pretentious in the process.

Have you read it? You really must. I highly highly highly recommend it. Yes it is super long, like 1000+ pages but by the time you get midway you’ll be wishing it was 3000 pages. Seriously. I have never been so happy to be reading such a long book. I never wanted it to end.

And as the book is about India I dream of going and seeing the India the main character describes. Like really, can’t wait to go there and be thrown into a whole new world of sights, smells, culture, etc.

For the last couple months my conversations with D have all started with lines from Shantaram. I just can’t help it. It’s that good. Though he must be getting annoyed it with by now.

So what’s Shantaram got to do with a deconstructed lemon meringue pie? Well you see I don’t like sweets, so I’ll take Shantaram for dessert, but for all the sugar lovers out there, I’ve got this incredible dessert for you.

Even better than just this dessert, is if you read the book Shantaram at the same time.

Savor each separately and digest in full.

And now a bit about the deconstructed lemon meringue pie. Many steps? Yes, but trust me all worth it. Once the finished deconstructed lemon meringue pie is ready and you dip your spoon into the glass taking in a little bit on the lemon curd, the crumble and the meringue, you’ll be wishing you made this sooner. The rich meringue blends perfect with the flaky crumble and slighty tart lemon curd. Not overwhelming sweet, but just rich enough to remind you this is indeed the way to celebrate the end of a meal.

Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes.


Ingredients

  • Frozen fruit purée, sugar added : Redcurrant - 400 g
  • Frozen fruits IQF : Williamette raspberry - 100 g

Heat the purees with the sugar* (and the pectin/gelatine), in a pan. Bring to the boil (add the glucose if necessary).

Cook at 103-104°C until a jam texture is obtained (72°Brix on the refractometer) then add the semi-candied sticks and or IQF fruits.

Cool and adjust the texture, if necessary adding a little syrup or water.

* For the bitter orange jam, add first 50g of sugar with the pectin, and afterwards 500g with the glucose.


How to make a strawberry reduction

To make your strawberry puree thicker, you’re going to want to simmer it for a few minutes. Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid. The best thing about making a reduced strawberry puree is that it keeps all the flavor of the strawberries without adding extra moisture.


Preheat the oven to 200 °C. Lightly grease 8 small (80 ml) oval moulds.

Mix the icing sugar, flour and ground almonds together. Stir in the whisked egg whites, lemon zest, vanilla seeds and melted butter.

Pour the batter into the moulds until two-thirds full. Divide the berries between the moulds and lightly press them into the batter. Scatter the flaked almonds on top.

Bake for 20 -25 minutes until golden and firm. Leave in the moulds for 5 minutes and then unmould and let the friands cool on a cooling rack.


Ingredients

Crêpes
1 C (250 ml) flour
pinch of salt
3 eggs
1-1 ¼ C (250-310 ml) milk
vegetable oil for frying

Ricotta Filling
400 g ricotta cheese
zest of 1 lemon
squeeze of lemon juice
¼ C (60 ml) cultured cream
1 Tbsp (15 ml) icing sugar
200 g mixed summer berries

berry coulis for serving (optional)
fresh berries, for garish (optional)

Crêpes
Place all the ingredients for the crêpes into a blender and blend until smooth. Allow to rest at room temperature for 15 minutes.


Featured Recipe: Cacao Quinoa Granola from Keepin’ it Kind

Cacao and Quinoa, YEEEEES, this awesome recipe got me at hello. The generous vegan blogger Kristy Turner from Keepin’ it Kind keeps on surprising her readers with great creations and this granola is one of them, I cannot wait to try it!

  • Ingredients: crisp brown rice cereal, rolled oats, puffed quinoa crisp cereal, quinoa flakes, hemp hearts, brown flax seeds, chia seeds, cacao nibs, cacao powder, brown rice syrup, flax oil, molasses, chocolate extract
  • Source: http://keepinitkind.com

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Little Verrines of Fresh Ratatouille

French food writer Robert Courtine once said, “A woman cooks for love of her man, a chef for himself, for his pride.” His remark points to the essential strength of home cooking. It is designed to please the people one cares about most. This is a sound recommendation for a recipe. Like this one for Little Verrines of Fresh Ratatouille, devised by a home cook for her family.

Ingredients

  • 3 whole Eggplants, Medium-Sized
  • 4 Tablespoons Olive Oil, Divided Use, Plus A Little More For Roasting The Eggplants
  • 1 teaspoon Dried Thyme
  • Freshly Ground Black Pepper And Salt
  • 2 Tablespoons Fresh Lemon Juice, Divided Use
  • 2 teaspoons Coarse-Grained Dijon Mustard
  • 5 whole Green Onions, Chopped Fine And Divided Into 3 Equal Parts
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Pink Peppercorns
  • 3 whole Medium Sized Zucchini
  • 30 whole Cherry Or Grape Tomatoes, Preferably In Various Colors
  • 2 Tablespoons Fresh Cilantro (Coriander), Chopped
  • 20 whole Small Rounds Of Multi-Grain Ciabatta, Or Any Other Dark Bread French Baguette Slices Would Also Be Good
  • 10 sprigs Dried Thyme: An Optional Decoration--1 For Each Verrine

Preparation

1. Ten 1/2-cup size clear glasses: A ‘verrine’ is composed of several different ingredients layered in a clear glass. Verrines may be sweet or savoury. This one is savoury and has 3 layers.
2. A rimmed baking sheet.
3. A small, heavy-bottomed frying pan.
4. A food processor or blender.
5. Three bowls—one for each ingredient layer in the verrine.
6. A mortar and pestle or the flat side of a broad knife blade to crush the coriander seeds and peppercorns.

The three layers of ingredients for the verrines may each be mixed separately and refrigerated several hours in advance. If the verrines aren’t made very far in advance, allow at least 30 minutes for the vegetables to marinate in the refrigerator before making the verrines. Assemble the verrines right before serving.

Making the eggplant layer:

1. Preheat the oven to 375 F. Cut the eggplants in half lengthwise, rub a little olive oil over their cut surfaces, place them cut side down on the baking sheet and roast them until they are tender, for perhaps 30-40 minutes. When done, remove them from the oven and allow them to cool slightly.
2. When the eggplants are cool enough to handle, scrape out their roasted flesh with a spoon into a bowl. Discard the empty shells.
3. Heat 1 tablespoon of the olive oil in the frying pan, add the eggplant flesh and cook it over medium heat for a minute, stirring it about with a wooden spoon or spatula. Add the thyme and a few grinds of pepper and salt and cook a few minutes more to combine the flavours. Then, remove it from the heat and set the eggplant aside to cool a few minutes.
4. When the eggplant has cooled a bit, place it in the food processor with 1 tablespoon of the lemon juice and the 2 teaspoons of Dijon mustard. Process until the mixture is smooth. Transfer it to a bowl and add 1/3 of the green onions. Cover the eggplant mixture and refrigerate it.

Making the zucchini layer:

1. Toast the coriander seeds in a dry pan over medium heat for a minute or two until they pop and become fragrant. Then remove them from the heat and crush them coarsely with a mortar and pestle or on the side of a broad knife blade. Coarsely crush the pink peppercorns in the same way.
2. Cut the zucchini in small cubes and place them in a bowl. Mix the little cubes with 1 tablespoon of the lemon juice, 1 tablespoon of olive oil, the toasted, crushed coriander seeds and crushed pink peppercorns.
3. Stir in 1/3 of the green onions. Cover the bowl and refrigerate the marinated zucchini.

1. Cut the tomatoes in small pieces. Place them in the third bowl and mix them with 2 tablespoons of olive oil, the chopped fresh cilantro (coriander), the last 1/3 of the green onions, and several grinds of black pepper and salt. Cover and refrigerate the tomato mixture.

1. Spoon into each glass: first, a layer of eggplant second, a layer of zucchini and last (on top), a layer of marinated tomato.
2. Place two rounds of bread at the side of each verrine. A twig of dried thyme looks pretty arranged on top.

An Acknowledgement: Little Verrines of Fresh ‘Ratatouille’ is adapted from a recipe for ‘Fresh Ratatouille-Inspired Verrines’ on the food blog “Papillotes”. The author of the blog is an example of a cook whose recipes are shaped by a thoughtful consideration of her family and their tastes. She is, as well, a photographer, whose pictures are well worth a visit to “Papillotes”.