I hosted a Christmas canapés party recently and I made these yummy verrines which are easy to make and look gorgeous.
Source: Mathon verrines
For 14 small verrines or 6 starter size
400g cream (full fat)
1 1/2 gelatine leaf
375g fresh figs, quartered
75g brown sugar
150g onions, peeled and quartered
1 Granny apple, peeled, quartered and cored
1 1/2 tsp ground coriander
2cm fresh ginger, peeled and sliced
- Place the onions, apple and ginger in the TM bowl and chop 3 sec/speed 5.
- 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).
- Tip out into a bowl and reserve.
- Place the gelatine in a bowl with cold water.
- Clean the TM bowl and place the cream into it. Cook for 4 min/90C/speed 1.
- Add the Gorgonzola and cook for 1 min/100C/speed 4.
- Add the drained gelatine and mix another 10 sec/speed 3.
- Place some chutney at the bottom of each verrine.
- Pour gently the Gorgonzola cream onto it. Leave to cool, then refrigerate for 2 to 4 hours or until the cream is set.
- Just before service, pour some honey on top and place a toasted walnut on each verrine.
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
For 24 small verrines or for 6 people as a starter
220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
1 egg white
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.
- Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
- Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
- 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.
- Tip out in a bowl and leave to cool.
- 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.
- 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.
- Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
- 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.
- Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
- 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.