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Yogurt, Blueberry and Maple-Pecan Verrine

Difficulty: Easy

4

Servings

5

Preparation (min)

15

Total (min)

Ingredients

CARAMELIZED MAPLE PECANS

1 cup (125 g) crushed pecans
1/2 cup (120 ml) maple syrup
2 pinches sea salt

YOGURT VERRINE

1 1/3 cup (330 ml) Mediterranean-style yogurt (10%)
4 tbsp. maple syrup
1 1/3 cup (330 ml) fresh blueberries

SPECIAL EQUIPMENT

Parchment paper

Preparation

CARAMELIZED MAPLE PECANS

In a skillet over medium-high heat, cook the pecans and maple syrup, stirring constantly with a wooden spatula until the syrup is reduced to a caramel-like consistency.
Warning: be prepared to remove the skillet from the heat quickly, as the mixture can burn suddenly.
Remove from the heat, sprinkle with salt, and spread on a piece of parchment paper to cool.
Shake the nuts occasionally to keep them from sticking together.

YOGOURT VERRINE

Pour 1/3 cup (85 ml) yogurt into each verrine.
Add 1 tbsp. (15 ml) maple syrup to each yogurt portion and mix lightly with a spoon.
Add 1/3 cup (85 ml) blueberries and a quarter of the pecans to each verrine.

CHEF’S NOTE

"For an even creamier dessert, why not add a few dollops of crème fraîche"?

Photo: Tango [Vitalité Québec] MARCH 2011

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