Mascarpone Cream Verrines with Caramelized Apples and Red Fruits

Ingredients

• 2 units Apples (Golden or Granny Smith type) (Peeled, cored and diced into 1 cm cubes)
• 30 g Unsalted butter (For cooking the apples)
• 2 tablespoons Granulated sugar (To caramelize the apples)
• 2 tablespoons Salted butter caramel (Homemade or store-bought, add at the end of each verrine)
• 4 tablespoons Breton biscuits (Coarsely crumbled)
• 250 g Mascarpone (At room temperature to ease mixing)
• 2 tablespoons Powdered sugar (To lightly sweeten the mascarpone cream)
• 4 tablespoons Red fruit coulis (Prefer a smooth coulis without chunks)
• 6 units Fresh raspberries (Halved for garnish)
• 1 teaspoon Praline (For the final crunchy touch)
• 0.5 teaspoon Vanilla extract (Optional, to flavor the cream)

Instructions

1. Prepare the apples

   Wash, peel, core the apples and cut them into approximately 1 cm dice.

   Time: PT5M

2. Caramelize the apples

   Heat the pan over medium heat, add butter, sugar and the apple dice. Cook 10 to 15 minutes, stirring regularly until the apples are golden and lightly caramelized.

   Time: PT12M

   Temperature: Medium

3. Crumble the Breton biscuits

   Place the Breton biscuits in a plastic bag and crush them coarsely using a rolling pin or a spoon.

   Time: PT2M

4. Prepare the mascarpone cream

   In a bowl, mix the mascarpone, powdered sugar and vanilla extract until a smooth, homogeneous texture is achieved.

   Time: PT5M

5. Assemble the apple verrines

   In each verrine, place a tablespoon of Breton biscuit crumbs, add a layer of caramelized apples, then a layer of mascarpone cream. Repeat the operation a second time. Finish with a drizzle of salted butter caramel and lightly sprinkle with praline.

   Time: PT5M

6. Assemble the red fruit verrines

   In each verrine, place a tablespoon of Breton biscuit crumbs, add a tablespoon of red fruit coulis, place a half raspberry, then a layer of mascarpone cream. Repeat a second time. Finish with a drizzle of coulis and a pinch of praline.

   Time: PT5M

7. Chill (optional)

   Place the verrines in the refrigerator for at least 30 minutes before serving to let the flavors meld.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

400

Protein

3 g

Carbohydrates

30 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Apples (Golden or Granny Smith type): Firm pears
• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Salted butter caramel: Simple butter caramel
• Instead of Breton biscuits: Rusk, Shortbread cookies
• Instead of Mascarpone: 30% fat cream cheese
• Instead of Powdered sugar: Light honey
• Instead of Red fruit coulis: Red fruit compote
• Instead of Fresh raspberries: Blackberries, Blueberries
• Instead of Praline: Toasted sliced almonds
• Instead of Vanilla extract: Vanilla bean

Equipment Needed

• Frying pan or sauté pan
• Silicone spatula
• Mixing bowl
• Whisk
• Measuring spoons
• Verrines (dessert glasses)
• Cutting board and knife

Critical Steps — Do Not Skip

• Caramelize the apples without burning them.
• Do not over-pack the layers to preserve crumb crunch.
• Add the salted butter caramel just before serving.

Chef Tips from the Video

• Use semi-salted butter for the caramel to achieve a sweet‑salty balance.
• Sift the praline using a small sieve for even distribution.
• For visual effect, alternate the colors of the layers (biscuit, fruit, cream) in each verrine.

Troubleshooting

Storage

Refrigerator: Store undecorated verrines for 2 days in the refrigerator.

Freezer: Not recommended, the mascarpone texture deteriorates.

Room temperature: Consume within 2 hours of preparation.

Make-Ahead Tips

• Caramelize the apples the day before and store them in the refrigerator in an airtight container.
• Prepare the mascarpone cream ahead of time and keep it chilled.
• Crumble the Breton biscuits and store them in a sealed jar.