Tropical Fruit Verrine (With Gathering Experience)

Verrine has always been a fascination that I wanted to try. Verrine is a French dessert or appetizer which has different layers and served in a glass. For the Hunter-Gatherer Contest, I decided to try the Tropical Fruit Verrine.

My native is Kerala, which is a South-West state in India. Kerala is called the "God's Own Country". Kerala is a green state and filled with different varieties tropical trees and plants.

Here I will be showing the beautiful evergreen woods behind my ancestral house. I gathered the fruits and used ancient tools that have been used to pull down the fruits. It was the most beautiful walk I had. You will love the place too. I have made the layers with the ingredients I got from my memorable expedition.

The verrine layers are made of coconut panna cotta, Banana pudding, Papaya Pudding, Guava Coulis and Papaya Caviar.

Firstly I will be showing my expedition of gathering my ingredients. Then I will be showing how to prepare the dish.

If you like this 'ibles, please do vote for me in the contests. Thank you so much. :)

Step 1: Gathering Experience - Nutmeg

Nutmeg:

Nutmeg is the most amazing spice. A dash of it creates life to our dish be it dessert, cakes or cookies. So nutmeg is abundantly available here and is a large evergreen tree. The tree will be covered by its lush green leaves always. The nutmeg tree produces two different spices such as nutmeg and mace.

For many years we pull down fruits and nut from big heights with help of a hand made hook made out of wood. It can be called as a long wooden hook. It is made out of long branch of a tree. At the end another small branch is kept to form a "V" shape . It is secured with help of a rope. We call it locally as "Thooti". So I carried this along with me for my expedition.

With the help the wooden hook I pulled down the nutmeg fruit that was open. The open ones through which the brown nut and the red arils show that they are ripe. So pull down the ones that are open. Break open the fruit which has already opened up to some extent. The red portion is the mace and the brown nutmeg after drying up is what we use as nutmeg in cakes, dessert and many more.

I have used the nutmeg I gathered as a spice in my dish.

Step 2: Gathering Experience - Guava

Guava tree is a tropical tree and the white flesh variety is what I got here. It is rich in vitamin C. The Guava tree is huge and large. The branches sometimes stoop down and the ripe guavas can be just hand plucked. When the fruit is ripe the skin goes to yellowish-green from green. So in this way you can just identify the ripe guavas.

I used the wooden hook to pull down the ripe guavas in the higher branches.

I picked up few to make one of the layers of my tropical verrine - Guava Coulis. The guava has a sweet and sour taste when it is just about to ripe. I plucked such kinds of guava from the tree.

Step 3: Gathering Experience - Coconut

Coconut:

Kerala is known for coconuts. We use it in anything and everything. Coconut is found so abundantly. Now I didn't climb the coconut tree. :D I was lucky enough to find a dwarf coconut tree. Just pulled it down with my Wooden Hook. The husk is removed and we get the coconut. It should be broken open to get the flesh. When the outer husk has turned brown from green then we can say the coconut has ripened. I used the coconut milk from the coconut I gathered and made one of the layer of Verrine - Coconut Panna cotta.

For De-husking we use a special De-husking tool.

The top of the device consists of two spear shaped pieces one stationary and the other movable by the handle The husk is removed by pressing the coconut on spear shaped top and using the handle to easily separate the tough husk Dehusking

Step 4: Gathering Experience - Banana and Papaya

Banana:

I came across the banana of smaller variety. Banana plant near the coconut tree is a common sight here. One interesting fact about the banana plant is that the banana leaves are also used as plates for weddings and auspicious occasions. So we do collect the leaves also. We just need to break the bunch which has slightly turned yellow and take it home. Then leave it to ripe day by day. Keep using the ones that have ripened. I used the Banana I gathered and made one of the layer of Verrine - Banana Pudding.

Papaya:

The tall 10 m meter high papaya is what I found. It had a greenish yellow skin. With help of a longer wooden hook we pulled down the ripe ones. The ripe ones have a orangish-yellow outer skin. I used the Papaya I got and made one of the layer of Verrine - Papaya Pudding.

Step 5: Ingredients

So this what I gathered from my expedition. It was a wonderful trip. Hope you followed me and like the scenic beauty of the places I have shown.

Now for the Tropical Fruit Verrine. It is quite elaborate but simple and worth the effort.

This is how the recipe goes.

Preparation Time - 3 Hours

Cooking Time - 20 minutes.

Serves - 2 (Depends on the size of the glass you chose to serve in)

Ingredients:

Coconut Panna cotta:

Coconut milk - 3/4 Cup

Coconut cream - 3/4 Cup

Gelatine - 1 Tbsp

Sugar - 1 Tsp (or according to the ripeness of the fruit)

Vanilla Essence - 1/2 Tsp (Optional - If you want to taste the fruit more then you can avoid this. I did not add it as I wanted to get the natural taste of the fruit)

Banana Pudding:

Banana - 1

Coconut Milk - 1.5 Cup

Gelatine - 2 Tsp

Sugar - 1 Tsp (or according to the ripeness of the fruit)

Vanilla Essence - 1/2 Tsp (Optional - If you want to taste the fruit more then you can avoid this. I did not add it as I wanted to get the natural taste of the fruit)

Papaya Pudding:

Papaya Juice - 1.5 Cup

Gelatine - 1 Tbsp

Sugar - 1 Tsp (or according to the ripeness of the fruit. I didn't add sugar as the fruit was sweet enough.)

Vanilla Essence - 1/2 Tsp (Optional - If you want to taste the fruit more then you can avoid this. I did not add it as I wanted to get the natural taste of the fruit)

Guava Coulis:

Guava Juice - 1/2 Cup

Sugar - 1 Tsp

Nutmeg Powder - 1/2 Tsp

Papaya Caviar:

Vegetable/Olive Oil - 1 Cup

Papaya Juice - 3 Tbsp

Gelatine -2 Tsp

Cold Water - 1.5 Tbsp

Salt - 1 Tbsp

Step 6: Grate Coconut

Remove the husk. Break the coconut in two halves over a vessel with a sickle shaped knife.

Take out the coconut water from it. In India we have a special type of grater where one sits sideways. There is a scraper at the end to grate the coconut.

Step 7: Banana Pudding/Panna Cotta - 1

Sprinkle gelatine over the

coconut milk. Let it rest for 10 minutes. The gelatine will bloom.

Slice the banana. Roast it over a pan till lightly browned on both the sides.

It gives a earthy and roasted flavor.

You can add the banana slices without browning also.

Step 8: Banana Pudding/Panna Cotta - 2

Add the banana and coconut milk

in a blender. Blend it well.

Now add the blend banana mix in a pan. Add sugar and Vanilla essence.

Heat it at low flame till the gelatine has dissolved.

Let it cool. Now take a tall glass.

Incline it at angle with a support. Pour the Banana pudding.

Refrigerate it till set for 1 hour or more.

Step 9: Coconut Pudding/Panna Cotta

Sprinkle Gelatine in coconut milk. Let it rest for 10 minutes. Gelatine will bloom.

Now in a pan at low heat add coconut cream, sugar and Vanilla essence. Let the sugar melt. Then add the coconut milk to the pan.

When the gelatine dissolves take it off the pan.

Let it cool.

Now incline the glass in the opposite side and fill the coconut pudding.

Refrigerate till well set.

Note:

For those who would like to know the basics of extracting the coconut milk:

Shred the coconut flesh. Grind it in the mixer/Food processor with 1 cup of water.

Squeeze it over a muslin cloth. The first squeeze will give a creamy thick coconut milk.

Then add some 1-1.5 Cup of water in the mixer. Put back the squeezed shredded coconut. The next squeeze will give you the thin coconut milk.

Step 10: Papaya Pudding

Cut the papaya into half. Scoop the flesh out.

Blend it in a blender.

Now to the papaya puree sprinkle gelatine. Let it rest for 10 minutes.

When the gelatine blooms transfer the papaya to a pan.

Step 11: Papaya Pudding - 2

Heat it at low flame till the gelatine dissolves. Do not over boil.

Let it cool. Now keep the glass straight and add the papaya pudding. Keep it back to the refrigerator to set.

Step 12: Guava Coulis

Remove the skin of the Guava.

Slice them into small pieces.

In a a mixer or food processor grind the guava with 1/4 Cup water and sugar till you get a cream paste.

Add some nutmeg shavings.

This layer has a slightly sweet and sour taste will which will contrast to the sweet taste of the bottom layers.

Step 13: Papaya Caviar

Keep a bowl of Vegetable oil in the refrigerator overnight.

Sprinkle gelatine in cold water. Let it rest for 10 minutes.

In a pan at low heat add the papaya juice and water. Heat till the gelatine dissolves.

Let it cool.

Step 14: Papaya Caviar - 2

Take some cold water in a bowl. Add 1 Tbsp salt. Place it over the salt bath.

Take out the oil from the refrigerator. Place it over the salt bath.

With the help of dropper add the papaya juice in drops in the oil.

They will form balls in the oil. Place the oil bowl back into the fridge for the gelatine to set for 10 minutes.

Strain the oil and remove the balls.

Step 15: The End

Add the Guava coulis on the top. Add the papaya caviar.

Serve it. This an awesome dessert. Though it may seem quite an effort but it is worth it.

I had a great and lovely time walking in the woods. It was a great experience.

Making the Tropical Fruit Verrine with what I gathered made my day awesome. :)