A verrine is simply a small glass that contains a layered dish, usually an appetizer, salad, or dessert rather than a beverage. The artistry in these dishes lies in the beautiful patterns you can achieve through layering elements of different colors or textures.
In this verrine, different fruits, vegetables, and even a gelatin are put together to make a brightly colored and refreshing appetizer. I typically serve this as part of a broader watermelon tasting menu along with infused and compressed cubes and a sorbet.
The gelatin can be made up to five days in advance and the verine, minus the mint garnish, can be made a day in advance.
For other delicious and beautiful summer recipes check out my innovative ham and melon tasting menu.
Ingredients: Serves 8
- 100 g water
- 5 g powdered, unflavored gelatin
- 100 g honey
- 5 g fresh mint, minced
- 4 g Kosher salt (divided)
- 1 ripe Anjou pear
- 10 g fresh lemon juice
- 1 cucumber
- 100 g crumbled feta cheese
- 400 g watermelon, cut into small dice
- 32 small mint leaves, for garnish
- Pour the water in a small bowl and sprinkle the gelatin over top; let rest for 5 minutes to soften
- Melt the honey in a small pot over medium heat. Add the water and gelatin mixture and stir to completely dissolve
- Add the mint and 2 g salt and stir to distribute.
- Pour the mixture in a small 4 in square baking dish or tupperwear container and refrigerate until firm
- Halve the pear and cut 8 thin quarter pear slices to be used for garnish. Cut the remainder of the pear into small ¼ inch dice. Toss the dice and slices with the lemon juice.
- Chop the cucumber into 1/8 inch thick quarter moons and toss with 2 g of salt
- Cut the gelatin into ¼ inch dice and remove it from the baking dish
- Evenly divide the pear between each of 8 verrine or other small glasses.
- Repeat with the cucumber, gelatin, feta, and watermelon.
- Top each glass with a pear slice and 4 miniature mint leaves.
- Refrigerate for at least 20 minutes and up to one day before serving.
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