Orange and Almond Verrine


This is not my first attempt at a food blog. A couple of years ago, I started sharing some of my recipes but stopped when MBA and work took a toll on me (yes, I know, these are just excuses!). However, I hope to be better at it this time and follow through.

As my comeback, I decided to go with something sweet. Who doesn’t like dessert? Especially something cool and delicious to beat the summer heat.

Verrine is a french word that means small glass. They give you the opportunity to serve individual desserts. Verrines bring an interesting spin to presentation; the containers can be anything from shot glasses to coffee cups. Glass verrines allow you to display the various textures and layering in your dessert. In short, it is a great way to serve creamy desserts.



 This recipe shows you how to make an enjoyable Orange and Almond yogurt cup. It is a great summertime dessert made with fresh oranges!


Orange and Almond Verrine

Serving size: 4


7g unflavored gelatin
3 oranges (1 for garnish)
¼ cup sugar
2 tbsp almond paste
2/3 cup plain yogurt
½ cup heavy cream

  1. Cut the oranges in half and squeeze out the juice into a small saucepan. Finely dice the almond paste and add to the saucepan. Place our low heat and add in the sugar. Whisk until the almond paste and sugar are completely dissolved.
  2. Remove the saucepan from the heat and slowly add in the yogurt. Continue whisking the mixture until it reaches a smooth consistency. Let it cool until room temperature.
  3. While the yogurt mixture is cooling, whip the heavy cream until it forms firm peaks. Gently add in the yogurt mixture to the whipped cream and fold until blended.
  4. Pour the yogurt cream into preferred choice of verrines and chill for at least 2 hours.

Garnish: Peel and slice the orange. Add the pieces to the yogurt cups and serve!


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