Crunchy verrines


Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
152 K 4.3/5 (36 reviews)
Grade this recipe:
Keywords:
Last modified on: November 24th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 glasses, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 7 min.
Crunchy verrines : Stage 1
Cut 4 radishes into small dice.

Stage 2 - ⌛ 7 min.
Crunchy verrines : Stage 2
Do the same with 4 gherkins in vinegar.

Stage 3 - ⌛ 7 min.
Crunchy verrines : Stage 3
Do the same with 1 shallot.

Stage 4 - ⌛ 5 min.
Crunchy verrines : Stage 4

Stage 5 - ⌛ 5 min.
Crunchy verrines : Stage 5
In a bowl, mix 200 g cream cheese and 2 tablespoons cream, then salt and pepper.

Stage 6 - ⌛ 5 min.
Crunchy verrines : Stage 6
Add this mixture to the diced vegetables and mix well.

Stage 7 - ⌛ 5 min.
Crunchy verrines : Stage 7
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.
Keeping: 1 day in the fridge with the glass covered with film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %10 RDI=1 %9 RDI=1 %290 RDI=20 %1,220 RDI: 20 %
Per 100 g10 RDI=5 %4 RDI=0 %3 RDI=1 %100 RDI=5 %420 RDI: 5 %
Per glass6 RDI=2 %2 RDI=0 %1 RDI=0 %50 RDI=2 %200 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, milk
How much will it cost?
  • For 6 glasses : 3.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
Like a Boursin with garlic and herbs
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
June 12th 2011210 K3.9 35 min.
Potatoes with smoked salmon
Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
June 28th 201575 K 15 40 min.
Leek and egg frichti
Leek and egg frichti
A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.
September 26th 202140 K 40 min.
Chorizo cake with olives and tomato confit
Chorizo cake with olives and tomato confit
Here's a recipe for a very tasty savory cake, ideal for an aperitif, with black olives, grilled chorizo and tomato confit.
October 15th 20252,573 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • There is sodium in salt, that's all I know.
    Posted by jh january 9th 2012 at 16:36 n° 2
  • I need to know how much sodium is in each recipe.
    Posted by Bobbie january 8th 2012 at 03:37 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page