Hold the Flowers, Please – Raspberry Lemon Verrine

Please don’t bring me flowers. This sounds like an unusual request but it’s a practical one. For those who have ever hosted a dinner party, they’ll understand what this is about.

You are doing the final touches, putting out wine and beverages, assembling hor d’oeuvres, lighting the candles, and if you are like me, changing out of your kitchen attire and into something clean and more suitable to receive guests. Meanwhile, the last minute to-do list is swirling in my head . . . and then the doorbell rings.

A quick glance at the clock—they’re EARLY! You have no choice but to welcome them into your home. As guests continue to arrive, you start the final cooking phase with the kitchen counters full of food and plates—everything is in its place and you feel like the maestro conducting the symphony.

At last, the final guest is coming up the elevator, and you can set the plan in motion. As you open the door, you let out a gasp, part excitement, part annoyance. Your guest brought you an exquisite bouquet of flowers; it’s beautiful but now you have to find the right size vase to house this arrangement, not to mention you have to reorganize the setting to accommodate thee tree-size amusement.

Sometimes desserts are like flowers, unless guests tell you ahead of time that they intend to arrive bearing gifts. Otherwise, you’ll have to make last minute maneuvers to find space in the stuffed refrigerator or the crowded counter. Then, if you are lucky, you’ll have enough clean plates and utensils to serve their dessert without washing the used ones.

On the other hand, individual desserts are welcomed at dinner parties, since they cause minimal fuss. It’s easy to serve and the leftovers can be stored without searching for the right size container, which no doubt, your host will appreciate.

Raspberry Lemon Verrine


Lemon Mousse
  • 3 silver gelatin sheets
  • 2 teaspoons lemon zest
  • 1 cup whole milk
  • 8 ounces white chocolate, finely chopped
  • 2/3 cup heavy cream
Raspberry Geleé
  • 2 silver gelatin sheets
  • 1-1/4 cups raspberry purée
  • 3 tablespoons granulated sugar
  • 4 teaspoons water
  • 1 cup fresh raspberries
  • Matcha Pocky (optional)


Lemon Mousse

1. Soak gelatin in ice water until softened, 10 minutes. remove from water, squeeze out excess water and set aside.

2. In a small saucepan, bring milk and zest to boil. Strain milk into a medium bowl, add gelatin and stir until fully dissolved. Add white chocolate, whisk until smooth, let cool to room temperature.

3. Whisk heavy cream to soft peak and gently fold into white chocolate mixture with a spatula. Evenly divide mousse between 5 to 6 glasses and refrigerate until set, about 40 minutes.

Raspberry Geleé

1. Soak gelatin in ice water until softened, 10 minutes. remove from water, squeeze out excess water and set aside.

2. In a small saucepan, bring raspberry purée, sugar and water to boil. add gelatin and stir until fully dissolved. Set aside and let cool to room temperature.

3. Evenly divide geleé on top of mousse. refrigerate until set, about 30-40 minutes.


1. Top verrine with raspberries and matcha pocky (if use)

Note: You can use any topping to your liking; candied lemon, berries, nuts, etc.