Hari Unterrainer’s Citrus & Vanilla Mascarpone Verrine Recipe

Deliciously fresh and creamy, this decadently layered dessert will be a crowd pleaser.

With minimal oven time, this dessert is simple, fresh and perfect to make ahead of parties.

The Citrus & Vanilla Mascarpone Verrine is a celebration of flavour and texture. The word verrine comes from verre, the French word for ‘glass’.

Each guest will feel special with their very own decadently layered dessert glass, showing colourful layers with each element enhancing the others beautifully.

This spectacular dessert is the perfect combination of sweet and tart.

Crown’s Executive Pastry Chef, Hari Unterrainer was born in Austria. Hari has over 25 years of International work experience, being in senior positions in 5 star hotels in Europe, Middle East and Asia Pacific.

Hari has held the position as Executive Pastry Chef at Crown for the past 3 years, bringing a wealth of knowledge to the Pastry and Bakery team. He is very talented and passionate at what he does and brings the WOW factor to many events throughout Crown each and every day, including The Waiting Room High Tea.

Ingredient list:

For the citrus gel

• 95 gr Blood orange juice
• 60 gr Grapefruit juice
• 40 gr Lemon juice35 gr Sugar
• 5 gr Pectin NH
• 45 gr Trimoline
• 175 gr Blood orange segments
• 175 gr Grapefruit segments
• Zest from ½ blood orange and ½ lemon

For the gluten free almond crumble

• 75 gr Butter
• 75 gr Brown sugar
• 65 gr Rice flour
• 90 gr Almond meal
• 50 gr Cocoa butter

For the citrus cremeux

• 125 gr Blood orange juice
• 100 gr Grapefruit juice
• 125 gr Lime juice
• 100 gr Sugar
• 325 gr Whole Eggs
• 100 gr White chocolate
• 90 gr Butter
• 125 gr Cocoa butter

For the vanilla mascarpone cream

• 500 gr Mascarpone cream
• 300 gr Cream
• 90 gr Sugar
• 1 Vanilla bean

Method:

For the citrus gel

• Warm up all the juices with the trimoline and zest in a pot
• Mix the pectin with the sugar and add to the warm juice whisking vigorously
• Bring the liquid to the boil and continue boiling for 2 minutes
• Allow gel to set overnight
• Use a whisk to break apart the set gel then add roughly cut citrus segments

For the crumble

• Mix all ingredients together in a stand mixer with the paddle attachment
• Spread out the crumble on a tray lined with baking paper and bake at 160c until lightly golden (35 – 40 minutes)
• Move crumble around every 10 – 15 minutes to ensure even colouring

For the citrus cremeux

• Heat all the juices in a pot until simmering
• Whisk together the eggs and sugar and slowly add the hot juices while continuously whisking
• Return the mix to the pot and cook until 80c
• Use a spatula while stirring to avoid any curds forming in the edges of the pot
• Sieve the mix into a large bowl and allow to cool down to 70c
• Once at 70c, add the butter, white chocolate and cocoa butter and emulsify with a stick blender

For the vanilla mascarpone

• Place all ingredients in a mixing bowl and whip together until soft peaks form
  Finishing and Presentation
• Pour some of the citrus cremeux into desired glasses and place in the fridge to set
• Spoon a generous amount of citrus gel on top of the set creameux and tap gently to spread out evenly
• Spoon some crumble on to the citrus gel
• Finally, pipe the mascarpone cream over the crumble and garnish with some fresh citrus segments and mint leaves

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