Verrine Light


Working Method

Sponge Vanilla
  • Mix in mixing bowl
  • Water, TG Satin, SP and eggs
  • Mix 1 mm slow speed
  • Then 6 mm high speed
  • Add oil in slow speed
  • Spread sponge in tray 2mm thick
  • Bake 6mm at 210-190⁰c

Filling for sponge
  • Spread raspberry jam onto sponge then roll very tight.
  • Freeze. Cut thin sliced, arrange in glass

Vanilla / passion Cream
  • Mix passion fruit and Chantypak, mix slowly
  • When at soft peak add milk to soften cream 


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