Components of this verrine
Butterscotch mousse
Cream soda gelee
Vanilla crumble
Vanilla chantilly
Butterscotch sauce
Butterscotch mousse deposit 30-35 gr per verrine
Cream soda gelee spoon a thin layer in each terrine
Vanilla crumble spoon atop soda gelee
Vanilla chantilly pipe a swirl going just over the top of each verrine
whisk all the chantilly ingredients to a stiff peak and put into a piping bag or spoon a dollap of the cream on to of the gelee layer.
Mix the agar, sugar and soda in a pot bring to a boil for 3 minutes while whisking continuously, once at a boil remove from the heat and pour into a funnel to portion or spoon 1 tbsn into each.
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