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I am trying to find out what constitutes Verrines. Is gelatin always a component?

I would also appreciate any ideas for combinations of ingredients.

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  1. 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.)

    1 Reply
    1. re: pikawicca

      Thanks - I'm off to Google

    2. Here's a link to verrines on foodgawker.


      1 Reply
      1. re: nemo

        Oh my! I am so glad i asked.

        What a beautiful site.

        Many thanks.