Verrines ~ Making it interesting, enticing, and intriguing

Did you know that layering different ingredients with contrasting temperatures, textures, flavors and colors in a small glass has a name? I didn't, at least not until today. Looking for some inspiration for an up-coming event,  I perused through images of elegant desserts and ran across this interesting little tidbit.

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When you are layering ingredients for a dessert, it is called Verrines Et Petits-Gateaux. I'm not quite sure how to pronounce that, but it will sure look elegant on a card in front of a pretty little tray of this sweet little lebkuchen cream genoise verrines with apple craisin compote. Doesn't that just sound delicious with a warm apple compote mingling with cool cream?

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This girl's got a passion for chocolate and I love how this little votive is layered with chocolate mocha mousse, whipped cream and garnished with gilded coffee beans, a signature chocolate disc and crunchy toffee. Just gorgeous presentations and not just for dessert.

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 This sweet little tomato and avocado salad makes a very nice presentation for a stand up buffet event. I love how the dressing coats the bottom of the glass and forms a nice nest for fresh diced red tomatoes and green avocado. I love avocados so I may just have to try this...It is a nice alternative to my favorite guacamole. Appetizers can look even more appetizing when layered in small portions.

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I love how this shrimp is layered over shredded crab in a tangy dip. This too would be a nice addition to any appetizer menu. I think you may have to double up on the number of them though because I think they would be pretty popular.