HOME > Chowhound > Home Cooking >

Discussion

Verrines

  • 4

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

I would also appreciate any ideas for combinations of ingredients.

  1. Click to Upload a photo (10 MB limit)
Delete
  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: nemo

        Oh my! I am so glad i asked.

        What a beautiful site.

        Many thanks.

        M.C.