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Assortment of Savory Verrines for the Holidays
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.
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Cost Breakdown
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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