Crunchy verrines


Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
137 K 4.3/5 (36 reviews)
Grade this recipe:
Keywords:
Last modified on: November 24th 2011
For 18 glasses, you will need:

Change these quantities to make:
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
Cut 12 radishes into small dice.

Stage 2 - 7 min.
Crunchy verrines
Do the same with 12 gherkins in vinegar.

Stage 3 - 7 min.
Crunchy verrines
Do the same with 3 shallots.

Stage 4 - 5 min.
Crunchy verrines

Stage 5 - 5 min.
Crunchy verrines
In a bowl, mix 2 23 cups cream cheese and 6 tablespoons cream, then salt and pepper.

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

Stage 7 - 5 min.
Crunchy verrines
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 recipe110 RDI=40 %40 RDI=4 %30 RDI=4 %870 RDI=40 %3,660 RDI: 40 %
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 Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 18 glasses : 9.60 €

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
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
December 29th 2019378 K 24 35 min.
Eggs with tomatoes and courgettes
Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
September 27th 201578 K3.8 55 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019477 K 24.4 35 min.
Sausage mushroom and cheese crumble
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
May 10th 2023242 K 24.6 2 hours 45 min.
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
February 21th 20111.10 M 14.6 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)

*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