Berries season is coming to an end but I am not done with them yet. There are so many things I wanna make with those beautiful berries and in this STILL very hot weather, all I want is something cold and refreshing, so i made verrines with strawberries.
I think verrine is a work of art, the layers of components in different textures, colors and taste come together in a small glass, it’s stunning to have for a party. Making verrines can be a lot of work but who wants to make ‘a-lot-of-work’ dessert on hot days? So I am sharing this easy-to-put-together recipe using off the shelf ingredients, which I am lucky to stumble upon from the Vegetarian Times. It’s healthy, refreshing, pretty and taste really awesome!
This recipe uses the method similar to making a tiramisu, by soaking italian ladyfingers in limoncino syrup, topping it with lightly sweetened greek yogurt, chopped strawberries and pistachios. It’s basically strawberry charlotte made simple in a glass.
If you do not have limoncino, don’t fret. Just use any flavored liqueur or simply substitute with lemon juice. I want to caution that you “DIP” the ladyfingers and remove it immediately and not soaking them in the bowl. These ladyfingers are thirsty little fellows, they drink up your syrup in no time.
I also found the syrup and yogurt to be insufficient for 8 glasses, so do note that I have doubled the amount in some of the ingredients. This recipe is definitely something to be considered when you are planning a party and it will surely impress your guests.
Strawberry Charlotte Verrines (Recipe source from Vegetarian Times) Makes 8
4 tablespoons plus 4 teaspoons caster sugar, divided *
6 tablespoons of boiling water *
2 tablespoons limoncino *
2 cups greek yogurt *
8 ladyfingers, cut into bite-sized pieces
12 large strawberries, or 16 small strawberries, cut into bite-sized pieces
1 tablespoon blanched pistachios (non salted or roasted), coarsely chopped
* Amount doubled from original recipe
- Place 4 tablespoons of sugar in a small, heat-proof bowl. Pour 6 tablespoons of boiling water over the sugar, and stir until sugar has dissolved. Stir in the limoncino. Leave aside to cool.
- Whisk together the yogurt and remaining 4 teaspoons of sugar.
- Dip ladyfinger pieces in limoncino syrup, and arrange ladyfingers in bottoms of glasses.
- Spoon 2 tablespoons of yogurt into each glass over the ladyfingers.
- Gently toss strawberries in the remaining limoncino syrup, and arrange over yogurt.
- Spoon remaining yogurt on the top, and sprinkle with pistachios.
Serve with small spoons.