A verrine is originally a small thick-glass container with no base, which purpose is to contain a solid or liquid dish (starter, course or dessert), rather than a drink.
Philippe Conticini was the first to imagine a dessert served in a verrine in 1994 introducing, more than a simple evolution of the form, a notable evolution in taste experience.
According to the original concept, verrines are composed of three superimposed layers, each conveying specific characteristics in terms of taste:
The lower, thin layer is made of acidulous preparations to trigger salivation and prepare the taste buds to receive other tastes ;
The intermediate, thicker layer consists of a preparation bringing the main taste structure ;
And the upper layer consists of a third, smooth and silky preparation aimed at coating the taste buds and providing a full-bodied, pleasant finish.