Pistachio, Maple and Strawberry Verrines

These fresh, colorful little strawberry verrines are sure to delight young and old this summer! The creamy yogurt mousse is sure to please… and what about the strawberries? 😉 At this time of year, you just want to eat them all the time! The pistachios add a crunchy element, while the maple syrup binds the flavors together and adds a little sweetness. Find all that in this delightful dessert that you will want to eat and share this summer long!

Servings :  6

Preparation time: 45 minutes

Cooking time: 25 minutes

Ingredients:

• 1 container of fresh strawberries (approx. 15 units)

Crunchy pistachios

• ½ cup (125 g) unsalted pistachios
• ¼ cup (60 ml) maple syrup

Maple Mug Cake

• 5 tbsp (75 ml) all-purpose flour
• ½ tsp (2.5 ml) baking powder
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml) oatmeal or milk beverage
• 2 tbsp (30 ml) vegetable oil 

Strawberry mousse

• 4g gelatin (½ paquet)
• ½ cup (100 g) frozen strawberries
• 3 tbsp (45 ml) maple syrup
• 1 tbsp (15 ml) lemon juice
• 1 tbsp. (15 ml) water
• ½ cup (100g) plain Greek yogurt
• ¾ cup (175 ml) aquafaba (canned chickpea liquid*)
• 2 tbsp (30 ml) powdered sugar
• 2 tbsp (30 ml) maple syrup- red coloring, optional

Preparation:

Crunchy pistachios**

1. In a hot pan, brown pistachios for 2 minutes over medium heat. Add all the maple syrup at once, stirring gently with a spatula until the surface has a sandy texture.
2. Set aside in a plate.

Maple Mug Cake

1. In a microwave-safe mug, mix flour and baking powder with a fork.
2. Then add the maple syrup, oat drink and oil. Mix with a fork until smooth.
3. Microwave on high for 90 seconds. Leave in microwave for 2 minutes. Unmould and cool on a wire rack.

Strawberry mousse

1. Hydrate gelatin according to manufacturer’s instructions.
2. In a bowl, beat aquafaba, powdered sugar and maple syrup with an electric mixer until it forms stiff peaks. Be patient, it may take 10 to 15 minutes before beautiful peaks appear.
3. Meanwhile, in a saucepan, combine all the ingredients for the strawberry purée (frozen strawberries, maple syrup, lemon juice and water) and bring to the boil. Coarsely crush strawberries while cooking. Transfer to a mixing bowl.
4. Add the hydrated gelatin and allow to cool to room temperature.
5. Meanwhile, cut the strawberries into 4, cut the cake into cubes, and coarsely chop the pistachios.
6. Add the yogurt to the cooled strawberry purée.
7. Whisk aquafaba into yogurt mixture in three parts.
8. Optional: Add a few drops of red dye for a more pronounced color.

Assemble the strawberry verrines

1. Assemble as shown from bottom to top (strawberries-mousse-cake-pistachios-mousse and decoration), or however you like.

*Ideally, use a can of unsalted chickpeas.

**For a less sweet version, pan-roast pistachios without maple syrup.

Note: Beware of the risk of burning when cooking pistachios! Wear gloves, if necessary, as you’re about to make a caramel base, and the mixture will become very hot.

Created by Kelly Toussaint

This recipe has been approved by our team of nutritionists

Nutritional values per serving: 333 calories | 45g carbohydrates | 15g fat | 4g fibers | 8g proteins

Pistachio, Maple and Strawberry Verrines is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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