ReceptnaptárVerrines poire-chocolat (pear and chocolate curd cheese cups)
The verrine is a charming layered dessert served in a glass in French pâtisserie, and here we enjoy the classic pairing of pear and chocolate. It is light, rich in protein, made from raw ingredients with no baking. Perfect for entertaining, or to finish a dinner.
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Ingredients
Method
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- Wash the pears, cut out the cores, dice them small and toss with the lemon juice so they do not brown.
- Beat the quark smooth (if it is dry, loosen it with 2-3 tbsp milk or yoghurt) and divide it into two parts.
- Mix one half with the vanilla and 1 tbsp honey, and the other half with the cocoa and the remaining honey.
- Put crumbled biscuit or granola in the bottom of the glasses, then spoon in the vanilla cream, then the diced pears, and finally the cocoa cream.
- Sprinkle grated dark chocolate on top.
- Chill for at least 30 minutes and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pear should be ripe but still firmly solid, so it does not fall apart when diced.
- Press the quark through a sieve or smooth it with a hand blender so it is silky.
- With dark chocolate and pear, a pinch of cinnamon or a little spiced pumpkin also goes nicely.
Frequently asked questions
Can it be made ahead?
Yes, even 1 day ahead, but the biscuit layer will soften a little. If you like it crunchy, sprinkle it on top at serving time.
Can it be sugar-free?
Erythritol or stevia can be used instead of honey, but the pear is already sweet on its own.
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More french ideas
- Flan pâtissier sans pâte (crustless vanilla flan)
- Petits pots de crème au chocolat light (chocolate custard pots with little sugar)
- Tarte fine aux pommes (thin apple tart on filo)
- Poires pochées au thé (pears poached in tea and vanilla)
- Mousse au chocolat light (light chocolate mousse)
- Gâteau au yaourt light (French yogurt pot cake)
- Galettes de sarrasin aux pommes (buckwheat crêpes with honey apples)
- Clafoutis aux abricots (apricot almond clafoutis)
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