Verrines are often very involved with as many as 6 or 7 different components. However, they look just as stunning with 3 or 4 layers which is why we've made this pumpkin pie verrines recipe really simple. We've used just three main ingredients - pumpkin purée, amaretti biscuits and double cream - to create 5 layers.
Makes 4 pumpkin pie verrines
16 amaretti biscuits
200g pumpkin pie purée
40g caster sugar
15 g water
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
125ml double cream
½ tbsp icing sugar
a little vanilla paste
1 star shaped nozzle
2 disposable piping bags
4 little glass pots (or small glass tumblers)
Begin by crushing the amaretti biscuits in a bowl using one end of a rolling pin.
Scatter half of the crushed amaretti biscuits evenly at the bottom of the 4 verrines.
In a bowl mix together the pumpkin purée, cinnamon, nutmeg and ginger.
Fill a piping bag with roughly 1/3 of the pumpkin mixture. Cut a 1 cm hole. Pipe the pumpkin into the verrines distributing evenly.
In a pan bring the water and sugar to the boil and simmer until all the sugar has dissolved.
Pour this sugar syrup over the remaining pumpkin mixture and stir to combine.
Whilst the pumpkin mixture is cooling, whisk the double cream to medium peaks using a stand mixer or a hand whisk.
Fold half of the whipped cream into the remaining pumpkin mixture. Fill the piping bag with this pumpkin cream and fill the verrines evenly to about an inch below the rim.
Take the second half of the crushed biscuits and scatter over the top of the pumpkin cream.
Sieve the icing sugar and add a pea-sized amount of vanilla paste into the remaining whipped cream. Whisk to combine.
Place a star-shaped nozzle inside a clean piping bag and fill with the whipped cream.
Pipe a small rosette shaped amount onto the top of the pumpkin pie verrines.
Dig in immediately or refrigerate until ready to serve.
Recipe thanks to Sous Chef