I am trying to find out what constitutes Verrines. Is gelatin always a component?
I would also appreciate any ideas for combinations of ingredients.
I wrote a column on verrines about a year ago for the local paper. Gelatin is not a necessary component; just about anything layered in a glass can be called a verrine. You can find lots of cool images on Google. (The prettiest and most inventive verrine combinations that I came across were French.)