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
Printable version with shopping checklist
Source Video
1h 15m
Prep
2h 24m
Cook
26m
Cleanup
4h 5m
Total
Cost Breakdown
Total cost:$35.67
Per serving:$2.97
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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