Fruit Verrine with Lemonade
Fruit verrine with lemonade is a refreshing and colorful dessert that layers fresh fruits and lemonade-flavored components in a glass. A verrine typically showcases contrasting textures and flavors, making it both visually appealing and delicious.To make this dessert, you start by preparing a base layer of fruits such as berries, kiwi, mango, or citrus segments. The fruits are often diced and marinated in a bit of lemonade or lemon syrup to enhance their natural sweetness and add a tangy twist. This is followed by a layer of yogurt, whipped cream, or a light mousse infused with lemon zest or lemonade for a creamy contrast.The verrine can be topped with a sprinkle of granola, nuts, or mint leaves for added texture and aroma. The result is a vibrant, layered treat that combines the sweetness of fruit with the zesty freshness of lemonade, perfect for warm weather or as a light dessert option.
Ingredients
- 2 Yellow Peaches
- 1 Punnet Strawberries
- 1 Punnet Red Currants
- 1 Lime
- 1.8 oz Brown Sugar
- 1 Can Peach-Flavored Schweppes
- 4.4 oz White Chocolate Bar
- 3.5 oz White Marzipan
Instructions
- Pour the Schweppes into a shallow plastic container and freeze it in the freezer.
- Melt the white chocolate and spread it on a sheet of parchment paper. Cut out discs the size of the verrine openings, making a hole in the center. Refrigerate to set.
- Shape four small capsules from the marzipan and place them on the chocolate discs.
- Peel the peaches and cut the flesh into very small cubes. Rinse the strawberries and cut them into small pieces. Rinse the red currants and remove them from the stems.
- Mix the fruits with the grated zest of the lime and the brown sugar.
- Divide the fruit salad among the verrines and refrigerate for 1 hour.
- When ready to serve, scrape the granita with a fork and place it on top of the fruit. Add the chocolate decoration and serve immediately.
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Notes
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