The best verrine ideas - 7 recipes
A verrine is a French layered dish served in a small glass. Verrines make for perfect individual desserts or savory starters. We have verrine recipes for every kind of party. For a summery feel, go for this shrimp verrine appetizer. If your dinner party is a little fancier, serve this tapenade verrine as an amuse-bouche in between courses.
If you like this, you'll definitely like: easy verrine, elegant meal, amuse-bouche, appetizers
Chef Tips and Tricks
Ooo la la... This gorgeous French strawberry Mille Feuille will blow you away!!
INGREDIENTS
- 1 puff pastry
- Strawberries
- For the custard:
- 3 Egg yolks
- 3 cups milk - - 1/2 cup sugar
- - 1/2 powdered sugar
- 1 vanilla bean - For the whipped cream:
-3 cups cold heavy whipping cream
-1 vanilla bean
-1/2 cup powdered sugar
METHOD
- Roll out the puff pastry and cut out rectangles (2 per cake).
- Bake for 10 minutes at 340° F.
- For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
- For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
- Combine the custard and whipped cream to make whipped custard cream.
- Refrigerate the whipped custard cream for one hour.
- Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries.
- Layer and repeat. Dust with powdered sugar.
- Enjoy!
Top rated Verrine recipes
Asparagus and Tapenade Verrine
By Edith - Blog "Mes tables de fête"
Cut the tender part of the asparagus into pieces, mix them with yogurt and one or two tablespoons of oil to obtain ...
- For 4/6 glasses
- Asparagus Mousse:
- 8 asparagus cooked
- 1 small container plain yogurt
- olive oil
- cardamom flavored vinegar
- pepper, salt
- Tapenade:
- 4-5 oz green olives stuffed with anchovies
- 1 cup dried tomatoes
- olive oil
- Espelette
- Garnish:
- Cherry tomatoes
- Olives
- crackers or breadsticks
VIDEO: Tropical Salmon Sushi Cups
These sushi cups are utterly perfect for warm-weather entertaining!
Caramelized Apples and Cheese Verrines
By Lix , blog : Food Box
1 - Peel the apples, cut into small cubes, put in a pan with a little butter and lemon juice, sugar and caramelize
- 2 apples
- 16 oz cream cheese
- sugar
- lemon
- butter
- caramel
VIDEO: Cheesy Cauliflower Pizza Cups
Watch the video and get the recipe for these delicious single-serving snacks, here!
Creamy Ricotta- Candied Chesnuts, Jam of Meringue Chestnuts
Whip the cream, add the sugar at the end and reserve in the fridge
- 8 oz of ricotta
- 1 lemon
- 2 egg yolks
- 1 cup of whipping cream
- 3-4 oz of candied chestnuts
- 4 tablespoons of chestnut jam
- 1/4 cup of sugar
- 1 pack of meringue cookies
Cucumber / Salmon Verrines
By Fotocook
Cucumber / Salmon Verrines
- 1 cucumber
- 4 slices of smoked salmon
- 4 tablespoons of cream cheese
- 4 tablespoons cream cheese with herbs
- Salt and pepper
- Chives for decoration (optional)
Pineapple honey verrines
By Laurence , blog La popote de Lolo ...
Put the mascarpone in a bowl
- half a fresh pineapple
- half a container mascarpone
- cottage cheese (10 oz about 1 1/3 cup)
- some crushed graham crackers
- 1-2 tablespoons brown sugar
- 1 tablespoon honey
- 1 knob of salted butter
- some crushed salted caramels
Tomato and Tapenade Verrines
By Elise
- Finely chop the tomatoes confit, sprinkle them with a drizzle of olive oil and place them in the refrigerator
- 1 lb fresh tomatoes
- 1/2 lb tomatoes confit (homemade or store bought
- 2 tbsp. chopped green tapenade
- 3 sprigs of basil
- 3/4 cup cream
- 1 tablespoon. tablespoons of lemon juice
- olive oil, salt and pepper
zucchini, tomatoes, and cheese verrines
By Joël Bougoin
Cut the zucchini into small cubes and cook about 15 minutes over low heat
- 3 medium zucchini
- 1 package cream cheese
- 1 jar of tomatoes confites
- chives
- salt and pepper
- black olives (for decoration)
Any burning questions? Our chefs answer!