Perfect Summer Recipe! Mango Verrines!

[@nathanielfoo7835]

They look delicious Scott. Absolutely love Verrines; will definitely be trying this recipe soon. Thanks so much, and keep up the great work!

[@devilsfoodkitchen]

Thanks so much!

[@resepkuemakanan]

Absolutely great for summer dessert! Thanks for sharing :)

[@devilsfoodkitchen]

Thanks!

[@MariaRs5]

Lovely!! I will try it!

[@maddygrace17]

Remember when I was calling panettone “panna cotta” (with Giada accent) as I passed them out at Christmas brunch?

[@naveenadipudiadipudi5208]

Chocolate mousse chef

[@devilsfoodkitchen]

Check out the blog! Have at least the recipe on there. Cheers!

[@Ron-wf1tt]

Didn't understand why combining cornstarch and gelatine together? The gelatine alone will do fine.

[@devilsfoodkitchen]

Hey Roni - yup the gelatin alone would certainly stabilize the recipe on it's own, however gelatin creates a brittle gel and the overall texture would be a little stiff. So to create a more creamy texture I use the cornstarch to thicken the "base" as egg protein would do in a non-fruit base, and then a smaller amount of gelatin overall to stabilize the remaining water. You get the benefit of both hydrocolloids, and a creamier finished product while using minimal fat, which will dull the brightness and flavor of the fruit!