Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
45 min.
Easy
12 glasses
8 IngredientsLast modified on: November 24th 2011
For 12 glasses, you will need:
- 1
8 radishes - 2
8 gherkins in vinegar - 3
2 shallots - 4
fresh coriander (cilantro) - 5
400 g cream cheese - 6
4 tablespoons cream - 7
salt - 8
pepper - Total weight: 585 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
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.
Cut 8 radishes into small dice.
Stage 2 - 7 min.
Do the same with 8 gherkins in vinegar.
Stage 3 - 7 min.
Do the same with 2 shallots.
Stage 4 - 5 min.
Chop fresh coriander (cilantro) finely.
Stage 5 - 5 min.
In a bowl, mix 400 g cream cheese and 4 tablespoons cream, then salt and pepper.
Stage 6 - 5 min.
Add this mixture to the diced vegetables and mix well.
Stage 7 - 5 min.
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.
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 recipe | 80 RDI=30 % | 30 RDI=2 % | 20 RDI=3 % | 580 RDI=30 % | 2,440 RDI: 30 % |
| Per 100 g | 10 RDI=5 % | 4 RDI=0 % | 3 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per glass | 6 RDI=2 % | 2 RDI=0 % | 1 RDI=0 % | 50 RDI=2 % | 200 RDI: 2 % |
How much will it cost?
- For 12 glasses : 6.40 €
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)
Cream cheese
Like these other recipes: Avocado and smoked salmon terrine , Red endive appetizers, Chicken and avocado bagels, Gravlax, Beetroot and cream cheese verrines, ... See them all 15
Radishes
Like these other recipes: Lemony chicken and radish salad, Raw green asparagus salad, Crunchy courgette and mushroom salad, Pan bagnat, Red cabage salad with toasted almonds, ... See them all 30
Gherkins in vinegar
Like these other recipes: Bistro sandwich, Tartar sauce, Cervelas salad, Prawn salad with a crunch, Piedmont salad, ... See them all 5
Cream
Like these other recipes: Lobster Thermidor, Nicholas's fish, Clafoutis batter, Caramelized apple "moelleux" cake, Quartet of brassicas with cream , ... See them all 115
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011269 K3.9 50 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018425 K 15 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe