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.