Saturday, August 16, 2014

Blueberry Mango Verrines

I was reading through the Fine Cooking Magazine recently and came across an article on Verrines.
Apparently Verrine is a French word that means "glasses" or  "jars".
The idea of a verrine is to layer different flavours and textures in a glass.
My version uses a velvety mango flavoured custard, fluffy whipped cream, crunchy granola
 and fresh, juicy fruit.

For the Custard:

  • 1 package of vanilla pudding (the kind you cook - NOT instant)
  • Substitute one can (1 cup) of mango nectar (I bought this at Costco) for 1 cup of the milk.

  1. Cook according to package directions and let cool.  
  2. I surround the custard bowl with ice and cold water to cool it faster. Just be careful you don't get any of the water into the custard!
Or: Make a custard from scratch:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 2 cups milk (you can substitute 1 cup mango nectar for 1 cup of the milk)
  • 2 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  1. In saucepan, combine sugar, cornstarch, flour and salt.
  2. Stir in milk and mango juice (if using) until combined.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil
  4. Cook for 2 minutes.
  5. In a small bowl, combine slightly beaten egg yolks with a little of the hot mixture 
  6. Stir warmed egg yolk mixture back into the remaining hot custard.  
  7. Cook 1 minute longer.
  8. Stir in butter and vanilla, blending well.
  9. Cool, stirring occasionally.
To assemble:

  • prepared pudding
  • 1 pint whipping cream, whipped with 2 tablespoons icing sugar and 1 teaspoon vanilla
  • crunchy granola, purchased or homemade (I used Quaker Harvest Crunch)
  • 2 mangoes diced (same size as the blueberries)
  • 1-2 cups fresh blueberries

  1. Find your prettiest glasses. or use parfait or wine glasses. 
  2. Spoon mango custard into each glass using about 1/2 - 3/4 cup for each serving.
  3. (The second time I made this I placed a layer of mango and blueberries between the pudding and the cream which really looks pretty.  However I failed to take a picture)
  4. Cover with a layer of whipped cream.
  5. Sprinkle granola over cream
  6. Add several spoons full of mango and blueberries.
  7. Top with a little more cream and a sprinkle of granola.
  8. Refrigerate until serving.


  1. Oh these look so yummy. My kids are coming to visit. This would be great to serve! BTW thanks for coming by my tips post. Wasn't that knife tip fascinating! I am sure gonna try.
    Have a great Sunday.

  2. Ooo - that sounds delicious and looks so lovely! I think this would be fantastic in small wide mouth mason jars too (for camping?) Thanks for sharing this recipe Bev!

  3. Lovely and luscious dessert and I love Rosella's idea about the mason jars. I'd never heard of them. Thank you.