(Recipe By Chef Chandan Kumar Baral)
The Mango Yoghurt Verrine is an easily prepared dessert suitable for those warm days; it blends tropical taste with creamy texture. The term “verrine” originated in French cuisine and refers to any dish, typically a dessert or appetiser, served in a small glass. It highlights layering various components, providing multiple textures and a stunning presentation.
Mango Yoghurt Verrine is a tropical-themed dessert that showcases mango as the pièce de résistance. Mango is selected to impart its own sweetness and juiciness naturally, coupled with the tangy taste of yoghurt. Combining these tastes, it establishes a light, smooth dessert that is both decadent and refreshing.
The dessert presents a combination of sweet, sour, and tropical flavours. The mango contributes a fresh fruit and lively flavour by nature, with the yoghurt adding a creamy, faintly sour contrast. With or without the optional crunchy layers, it provides a satisfying crunch that combines softness and texture. Chopped mango, mint leaves, or a sprinkle of toasted coconut may be used as a garnish on top for added decoration and flavour.
The mango layer is usually created using ripe mangoes which are blended until smooth. This creates the fruity foundation of the dessert. The yoghurt layer is commonly prepared using Greek yoghurt or sweetened plain yoghurt, at times whipped lightly for a creamy consistency.
Mango Yoghurt Verrine is a dessert, perfect for parties, group gatherings, or simple family dinners. This French-inspired light dessert consists of mango purée, yoghurt, and optionally adding textural elements such as granola or cookies. It provides a combination of tropical sweetness and tangy creaminess, making it perfectly suited for summer or any hot day when there is a craving for something cool, creamy, and fruity.
Chandan Kumar Baral is Cluster Pastry Chef at Raffles Jaipur & Fairmont Jaipur
Ingredients
- Baked Yoghurt
- 50 Gram Whipped Cream 50 gm
- 1 Piece Fresh Ripe Mango
- 50 Gram FOR BAKED YOGHURT: Yoghurt – 50 gm
- 50 Gram Cream 50 gm
- 50 Gram Milk Maid 50 gm
Cooking Instructions
Mix all the ingredients together nicely without any lumps.
Put in the mix in the desired bowl.
Bake it in the water bath at 150°C for 25 minutes or as required OR Cook under a double boiler until its cooked and set
Once baking is done take out from the oven and keep it out side till to get room temperature.
ASSEMBLING & GARNISHING: Take out the baked yoghurt in a bowl, add whipped cream and mix it with the help of spatula or spoon to make it smooth consistency and put in a piping bag and pipe in the glass or Jar.
Peel the mango nicely and cut it into a nice medium size cubes.
Garnish with the mango cubes on the mango yoghurt cream and edible flower in the glass and serve chilled.
Summary
Prepare Delicious Mango Yoghurt Verrine With These Easy Steps
Mango Yoghurt Verrine is a tropical-themed dessert that presents a combination of sweet, sour, and tropical flavours.
Source : Special Arrangement
Ingredients
- Baked Yoghurt
- 50 Gram Whipped Cream 50 gm
- 1 Piece Fresh Ripe Mango
- 50 Gram FOR BAKED YOGHURT: Yoghurt – 50 gm
- 50 Gram Cream 50 gm
- 50 Gram Milk Maid 50 gm
Main Procedure
Mix all the ingredients together nicely without any lumps.
Put in the mix in the desired bowl.
Bake it in the water bath at 150°C for 25 minutes or as required OR Cook under a double boiler until its cooked and set
Once baking is done take out from the oven and keep it out side till to get room temperature.
ASSEMBLING & GARNISHING: Take out the baked yoghurt in a bowl, add whipped cream and mix it with the help of spatula or spoon to make it smooth consistency and put in a piping bag and pipe in the glass or Jar.
Peel the mango nicely and cut it into a nice medium size cubes.
Garnish with the mango cubes on the mango yoghurt cream and edible flower in the glass and serve chilled.
