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.