Crunchy verrines

Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.

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For2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

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For 18 glasses, you will need:

12 radishes
12 gherkins in vinegar
3 shallots
coriander
600 g cream cheese
6 tablespoons cream
salt
pepper

Nutritional information:

Whole recipe

Calories

874

44%

Proteins

113g

43%

Carbohydrates

39g

Fats

29g

Per 100 g

Calories

100

Proteins

13g

Carbohydrates

<1%

Fats

Per glass

Calories

Proteins

Carbohydrates

<1%

Fats

<1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 41 min.

Preservation : 1 day in the fridge with the glass covered with film.

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How much will it cost?

For 18 glasses : 9.56 €

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Step by step recipe:

Cut 12 radishes into small dice.
Do the same with 12 gherkins in vinegar.
Do the same with 3 shallots.
Chop coriander finely.
In a bowl, mix 600 g cream cheese and 6 tablespoons cream, then salt and pepper.
Add this mixture to the diced vegetables and mix well.
Pour this into the verrines (using a forcing bag will make this easier, then put in the fridge to wait until ready to serve.

Remarks:

For the cheese, you can use "petits suisses" if they are available where you live.

A variation worth trying: grate a little cauliflower into the mixture and stir in.

Source:

Home made.

Last modified on: November 24^th 2011

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Nota: Rollover photos with your mouse to see recipe title.

Your 2 comments or questions on this recipe:

- - -

I need to know how much sodium is in each recipe.

Comment #1 posted on january 8^th 2012 at 03:37 by Bobbie.

There is sodium in salt, that's all I know.

Comment #2 posted on january 9^th 2012 at 16:36 by jh.

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