Skip to content

Greedy Little Girl Verrine (5-Layer Version)

Only in the manga's recipe extras — no wiki pictures

Recipe

Sign in to see which ingredients you already have and to save recipes.

Official manga recipe

Onee’s Greedy Little Girl Verine (5-Layer Version)

Difficulty
Total time
1 h 5 min
Hands-on
1 h 5 min
Cost
¥¥¥¥
Servings
5

Equipmentpot, food processor, blender, fine sieve

Tastesweet, rich

Ingredients

Syrup

  • 2 tbsp water
  • 2 tbsp sugar
  • 2 tbsp rum

Bavarian Cream Layer

  • 200 ml milk
  • 50 ml cream
  • 3 egg yolks
  • 4 tbsp sugar
  • 5 g gelatin powder
  • Vanilla extract, to taste

Mango Mousse Layer

  • 150 g mango
  • 100 ml cream
  • 5 g gelatin powder
  • 4 tbsp sugar
  • 1 egg white

Strawberry Jelly Layer

  • 150 g strawberries
  • 3 tbsp sugar
  • 3 g gelatin powder
  • Sponge cake, to taste
  • Chocolate sponge cake, to taste
  • Whipped cream, to taste
  • Fruits as desired, to taste

Method

  1. Make the Syrup

    1

    In a small saucepan over medium heat, dissolve the sugar in water, allow to cool, and then stir in the rum.

  2. 2

    Cut the sponge cake and fit it into the bottom of the glasses. Brush generously with the syrup.

  3. Make the Bavarian Cream Layer

    3

    Pour the milk and cream into a saucepan and heat to just before boiling. In the meantime, prepare an ice-water bath.

  4. 4

    Put the egg yolks and sugar in a bowl and whisk together until it turns into a thick, pale-yellow cream. Add step 3 slowly in small portions, mixing until thoroughly blended before adding more. Add vanilla extract as desired.

  5. 5

    Strain back into the saucepan from step 3 and heat on low until thickened, stirring constantly. Then turn off the heat and sprinkle in the gelatin powder and stir until completely dissolved.

  6. 6

    Cool the bottom of the saucepan in the ice bath and stir until it becomes very thick. Then pour into the glasses over the sponge cake, and put the glasses in the refrigerator to chill until firm.

  7. Make the Mango Mousse Layer

    7

    Blend the mango and half the sugar together into a puree in a food processor. Then pour the puree into a saucepan and heat to just before boiling, stirring continuously. After, turn off the heat and sprinkle in the gelatin powder and stir until completely dissolved.

  8. 8

    Put the egg white and the other half of the sugar into a bowl and whip into a meringue.

  9. 9

    Cool the bottom of the saucepan from step 7 in the ice bath and stir until thickened. Gently fold in the cream you left in the refrigerator from step 6 and then the meringue.

  10. 10

    Pour into the glasses over the layer from step 5. Smooth the tops out and the put them back in the refrigerator to chill until firm.

  11. Make the Strawberry Jelly

    11

    Blend the strawberries and sugar into a puree in a food processor. Pour the puree into a saucepan and heat to just before boiling, stirring constantly. Then turn off the heat, sprinkle in the gelatin powder and stir until completely dissolved. Remove from the heat and allow to cool. Once cooled, pour it into the glasses as the final layer. Put in the refrigerator one last time to chill until firm.

  12. 12

    Top with whipped cream and your desired fruit, and you’re done!

Tips
  • Note: Keep the ice bath, it will be used for the mango mousse layer.
Food safety
  • This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.