Goat Milk Verrines

Name: Goat Milk Verrines
Ingredients: 42 g (2½ Tbsp) water; 504 g (2 cups and 2 Tbsp) heavy cream; 504 g (2 cups and 1 Tbsp) goat milk; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 196 g (¾ cup and 2 Tbsp) egg yolks; 125 g (½ cup) whole eggs; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 252 g (1 cup and 1½ Tbsp) unsalted butter, softened; 504 g (2 cups) mandarin puree; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup and 1½ Tbsp) granulated sugar

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Mandarin Gelée

392 g (1¾ cups) mandarin puree
84 g (⅓

Dessert

Method

Mandarin Gelée

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring puree, sugar and water to a boil in a small pot. Stir in gelatin to dissolve. Pour into desired tray and refrigerate until ready to use. With a round pastry tip, cut the gelée and randomly stick around the lower half of each 2 ounce verrine.