Mascarpone, Mango and Thyme-Infused Honey Verrines

Mascarpone, Mango and Thyme-Infused Honey Verrines
  • 8 verrines
  • 0:30 Preparation
  • 0:05 Cooking
  • 1:35 Total Time


Add all
  • 2


  • 3 Tbsp.
    (45 mL)


  • 1 lb
    (500 g)

    mascarpone cheese, room temperature

  • 1/2 cup
    (125 mL)

    organic honey

  • 2 cups
    (500 mL)

    mango, peeled and cut into 1 cm (1/2 in) cubes

  • 2

    fresh thyme


Using an electric mixer, beat the eggs and sugar until frothy, then fold in the mascarpone. Place in the refrigerator to cool.

In a small saucepan, heat the honey and the diced mango for a few minutes. Remove the pan from the heat and spoon out the mango pieces. Set aside. Add the thyme to the honey and let sit.

Put 1 1/2 cups (375 mL) of the mango in a blender and purée. Refrigerate the purée and the remaining diced mango until cool.

Use a piping bag to fill the verrine glasses with alternating layers of the mascarpone mixture, the mango purée, the diced mango and the honey. Refrigerate for one hour before serving. It's recommended you use glasses (verrines) the size of a 1/2 cup (125 mL).

Source: Académie Culinaire