Verrines with Basil, Strawberries, and Chocolate Mousse

Together with Elle & Vire Professionnel, we set out across the country to visit the kitchens of some of the best pastry chefs, to see how they organize their work and have them prepare a dessert that represents them.

In episode 2, we head to Bucharest to meet Alexandra from “Layers,” who shows us a layered dessert in a verrine with chocolate, strawberries, and a crunchy basil-infused biscuit. I was completely won over by this dessert!

For 6 verrines :

For the feuilletine:

• 50 g butter

• 3–4 fresh basil leaves

  Melt the butter and add the finely chopped basil leaves.

• 50 g egg white

• 50 g sugar

• 50 g flour

  After 15–20 minutes, strain the infused butter into a bowl, add the remaining ingredients, and mix with a whisk.
  Spread the batter on a small or large baking tray, depending on the thickness you want, and bake at 170°C until nicely golden.

For the strawberry compote:

• 70 g strawberry purée

• 150 g strawberries

• 6 g sugar

  Dice the strawberries and place them in a saucepan with the other ingredients.
  Cook for a few minutes until the mixture thickens slightly.
  Let it cool, divide into 6 serving glasses, and chill.

For the chocolate mousse:

• 66 g 55% dark chocolate

• 66 g 70% dark chocolate

• 60 g heavy cream

  Heat the cream and pour it over the chocolate. Stir until fully melted.

• 72 g egg yolk

• 32 g sugar

  Place the yolks and sugar in a bowl over a bain-marie and heat while whisking constantly until the mixture reaches 71°C.
  Fold the chocolate mixture into the yolks using a spatula.

• 230 g whipping cream

  Lightly whip the cream until soft peaks form, then gently fold it into the chocolate-yolk mixture.
  Divide between the 6 glasses, leaving about half of each glass empty for the next layer.

For the strawberry mascarpone cream:

• 150 g strawberry purée

• 20 g sugar

• 1 sheet gelatin (about 3.5 g)

  Heat the purée and sugar in a saucepan, then add the hydrated gelatin.

• 200 g mascarpone

  Once the strawberry mixture has cooled slightly, blend in the mascarpone.
  Divide the cream among the 6 glasses on top of the mousse.

For decoration:

Break pieces of the feuilletine, add strawberry chunks, and fresh basil leaves if you like.