Just to give you a little history…

Sweet or savoury, served as canapés, starters or dessert, verrines are now a must-have for any dinner event! Through their form, flavour combinations, textures and colours, they truly are miniature works of art, offering up an incredible tasting experience… For festive get-togethers, our Maison is delighted to share with you this original and indulgent verrine recipe, with apple and our very own 70% honey gingerbread. Make sure to send us photos of your creations!

Practical info

Difficulty

Medium

Preparation time

2h30 (with cooking)

Ingredients

This recipe makes 8 verrines.

Gingerbread crumble:

• 120g 70% honey gingerbread
• 55g butter
• 55g flour
• 20g cane sugar

Pan-fried cinnamon apples:

• 5 Golden apples
• 60g butter
• 50g cane sugar 
• 2g ground cinnamon

Mixed spice marscapone cream: 

• 400g cream (liquid)
• 100g marscapone
• 20g caster sugar
• 1 vanilla pod
• 2g mixed spice (cinnamon, cloves, nutmeg and ginger)

Decorations:  Candied apples

• 250ml water
• 130g caster sugar
• 15ml lemon juice
• 1 Granny Smith apple
• 8 star anise

Method

Step 1: Gingerbread crumble 

Finely crumb the 70% pure honey gingerbread.
Add the flour, cane sugar and cubed chilled butter.
Mix altogether, rubbing the butter in using your fingertips, until you achieve a sandy texture.
Chill in the fridge for 30 minutes.
Spread the gingerbread crumble over a tray and bake at 170°C for 20 minutes.

Step 2: Pan-fried cinnamon apples

Peel and core the apples and cut into cubes.
Melt the butter in a pan. Then, pan-fry he cubed apple over a high heat for 3 minutes.
Add the cane sugar and continue to cook over a medium heat for 10 minutes, stirring often.
Once cooked, add the cinnamon.
Chill in the fridge.  

Step 3: Mixed spice marscapone cream

In a bowl that has been chilled in the fridge, thin out the marscapone with the liquid cream, working it in gradually with a whisk.
Add the caster sugar, mixed spice, and the split and scraped vanilla pod. Leave to infuse in the fridge for 1 hour.
Using an electric mixer or whisk, whip this cream.

Step 4: Candied apples

Wash the Granny Smith apple and use a mandolin slicer to slice it from stalk to core, into rounds that are 1mm thick.
Halve these rounds, from stalk to core.
Bring the water to boil. Add the lemon juice.
Soak these half-rounds in the hot syrup for approx. 1 minute.
Transfer the half-rounds onto a silicone baking sheet, and bake for 1 hour at 120°C.

Step 5: Building the verrines

Add a layer of gingerbread crumble into the base of each verrine glass.
Using a piping bag, add a first layer of mixed spice marscapone cream.
Then, add a layer of pan-fried cinnamon apples.
Add a second layer of marscapone cream.
Finish the composition by sprinkling over a little gingerbread crumble, and decorate each verrine with a half-round of candied apple and a star anise.
Chill in the fridge until ready to serve.

Related products

• 70% honey gingerbread