Category Archives: Verrines

Gorgonzola panna cotta, honey and chutney verrines

I hosted a Christmas canapés party recently and I made these yummy verrines which are easy to make and look gorgeous.

Source: Mathon verrines

Ingredients

For 14 small verrines or 6 starter size

80g Gorgonzola
400g cream (full fat)
1 1/2 gelatine leaf
Honey

Chutney
375g fresh figs, quartered
75g brown sugar
45g raisins
150g onions, peeled and quartered
1 Granny apple, peeled, quartered and cored
3 cloves
1 1/2 tsp ground coriander
2cm fresh ginger, peeled and sliced

Method

  1. Place the onions, apple and ginger in the TM bowl and chop 3 sec/speed 5.
  2. Put the rest of the chutney ingredients and cook for 20 min/100C/speed 1, measuring cup OFF or until it has reached jam consistency (to test, place a tiny amount on a cold plate, and push slightly with your finger, you should see wrinkles, if not, add 5 minutes cooking at a time and repeat test).
  3. Tip out into a bowl and reserve.
  4. Place the gelatine in a bowl with cold water.
  5. Clean the TM bowl and place the cream into it. Cook for 4 min/90C/speed 1.
  6. Add the Gorgonzola and cook for 1 min/100C/speed 4.
  7. Add the drained gelatine and mix another 10 sec/speed 3.
  8. Place some chutney at the bottom of each verrine.
  9. Pour gently the Gorgonzola cream onto it. Leave to cool, then refrigerate for 2 to 4 hours or until the cream is set.
  10. Just before service, pour some honey on top and place a toasted walnut on each verrine.

Asparagus and Smoked salmon verrines

This lovely asparagus mousse recipe was given by Myangel for the Thermomix Supertoinette challenge. I love the beautiful green colour and I used smoked salmon as it balances well with the taste of the asparagus.

Source: Myangel from the forum Supertoinette

Ingredients

For 24 small verrines or for 6 people as a starter

220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
150g milk
15g butter
15g flour
1 egg white
100g cream
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.

Method

  1. Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
  2. Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
  3. When the bechamel is cooked, add the chicken stock, then, press the water out of the gelatine leaves and add to the bechamel. Mix 5 seconds, speed 3.
  4. Tip out in a bowl and leave to cool.
  5. While the bechamel is cooling, cook the asparagus in salted boiling water for 4 to 8 minutes depending on the size (I cooked mine for 4 minutes as they were about 1cm diameter). Set aside 130ml of cooking liquid.
  6. Mix the asparagus with the reserved cooking liquid and a pinch of salt in the TM bowl for 15 sec/speed 6. Scrape down and mix again 15 sec/speed 8.
  7. Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
  8. When the bechamel is cooled down to room temperature, beat the egg white (either in the Thermomix with the butterfly whisk or using a hand mixer) and whip the cream until soft peaks.
  9. Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
  10. Pour mixture into verrine (I used a funnel). Half way through, add some smoked salmon (or prawns) and top with more asparagus mixture. Finish with smoked salmon/prawns and some fresh herb (dill, parsley, chive…) for decoration.