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Blueberry Mango Verrines



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 a 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. Cover with a layer of whipped cream.
  4. Sprinkle granola over cream
  5. Add several spoons full of mango and blueberries.
  6. Top with a little more cream and a sprinkle of granola.
  7. Refrigerate until serving.

4 comments:

  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.
    Sherry

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  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!

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

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