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Assortment of Savory Verrines for the Holidays

Recipe by JustInCooking

An assortment of five savory verrines, ideal for a festive appetizer. They combine a pumpkin purée with curry, a red pepper velouté with goat cheese and chorizo, a pea‑spinach mousse with smoked trout, a beet purée with goat cheese, and citrus supremes with mini‑shrimp. Each verrine is decorated with crunchy and flavorful garnishes.

MediumFrenchServes 12

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Source Video
1h 15m
Prep
2h 24m
Cook
26m
Cleanup
4h 5m
Total

Cost Breakdown

$35.67
Total cost
$2.97
Per serving

Critical Success Points

  • Steam the pumpkin until tender
  • Roast the peppers and let rest 15 minutes before removing the skin
  • Make well‑golden Parmesan tiles and let them cool completely
  • Toast the hazelnuts without burning
  • Cook the spinach and peas to avoid them becoming too soft

Safety Warnings

  • Be careful of the very hot steam when steaming the pumpkin
  • Handle the preheated oven (180°C) with kitchen gloves
  • Raw shrimp must be kept cold and consumed quickly
  • Bacon and chorizo are cooked at high temperature, avoid burns

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