12 light verrine recipes for Christmas

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2/12 –

Verrine of avocado and shrimp mousse
4 verrines, 10 minutes of preparation – Peel an avocado and mix it with the juice of half a lime. Add salt and pepper. Mix 1 tablespoon of heavy cream with a few sprigs of chives and parsley, then a pinch of Guérande salt. Place two prawns in each verrine, the avocado cream and two other prawns. Place the verrines in the fridge until ready to serve.

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3/12 –

Verrine of pea and mushroom mousse
4 people – Heat 40 cl of chicken broth with a touch of curry. Add a can of peas and mix everything together. Salt, pepper and add 3 tablespoons of heavy cream. Boil water and immerse 7 black mushrooms for 10 minutes. Drain them, then mix with 75 g of ham cubes. In verrines, pour the cream of peas, the mushroom/ham mixture halfway up, and create a second layer.

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4/12 –

Verrine of pumpkin mousse
4 people, 15 minutes of preparation, 15 minutes of cooking – Peel 800 g of pumpkin. Remove the seeds, the filaments from the center and cut the flesh into pieces. Place them in a Pyrex casserole dish with a sliced ​​onion. Cover and cook for 15 minutes in the microwave. Leave to rest, drain then mix the pumpkin with 10 cl of liquid cream. Add salt and pepper.
Whip 10 cl of very cold liquid cream to obtain a foam. Serve the pumpkin cream in verrines with the whipped cream on top.

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5/12 –

Verrine or spoon of foie gras with figs
5 people, 15 minutes of preparation, 15 minutes of cooking – Peel 4 shallots and cut them into thin rings. Cut 4 figs into small pieces. In a saucepan, melt 1 knob of butter to cook everything with 1 tablespoon of honey for 10 minutes. Pour 2 tablespoons of balsamic vinegar, and let reduce over low heat. Pour into a bowl and let cool. Place in each spoon or verrine a little chutney and a small piece of foie gras on top.

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6/12 –

Verrine of avocado cheesecake and fresh salmon
4 verrines, 15 minutes of preparation – Chop 200 g of fresh salmon. Peel and cut an avocado into cubes. Squeeze a lemon. Marinate the whole in the lemon juice, 200 ml of olive oil, and a little salt. In a deep plate, crush 6 rusks with a fork and mix with 15 g of softened butter. Pack into verrines with the back of the fork. Mix 2 tablespoons of cottage cheese with 100 g of ricotta, salt a little, pepper. Spread over the rusks and divide the salmon/avocado mixture into the verrines.

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7/12 –

Verrine of tomatoes and mozzarella
4 people, 30 minutes of preparation, 20 minutes of cooking – Wash 500 g of tomatoes and cut them. Heat 1 tablespoon of olive oil in a frying pan and drop the pieces to melt them. When the tomatoes have released their juice, add 1 small sprig of thyme, 2 teaspoons of sugar, a little salt and pepper. Let simmer for a few minutes. Blend the tomato sauce and set aside. Cut 125 g of mozzarella into cubes. In a saucepan, bring 80 g of light cream to the boil, then add the cheese. Let melt over low heat then let cool. Mix your preparations and pour them into your verrines. Sprinkle with a tomato and mozzarella.

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8/12 –

Verrine of cucumber and tuna mousse
4 people, 20 minutes of preparation – Coarsely crumble 1 large can of natural tuna in a bowl. Add 100 g of 0% fromage blanc and mix everything to obtain a creamy consistency. Add a teaspoon of dehydrated garlic, chives, 1 squeeze of lemon juice, salt and pepper. Remix a few moments, and keep cool. Peel 1 cucumber, and dice it. Pour the preparation into the bottom of the verrines, then the cucumber pieces, accompanied by a scoop of tomato ice cream.

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9/12 –

Verrine of avocado, tomato and cream cheese mousse
6 people, 10 minutes of preparation, 15 minutes of cooking – Cut an avocado and put its flesh in a blender with the juice of a lemon. Mix and add 4 tablespoons of olive oil in a drizzle without ceasing to mix, as well as 15 cl of light fluid cream, and salt. Book cool. Peel the tomatoes, remove the seeds and cut them into pieces. Sauté the onion in oil. When it is blond, add the tomatoes, 1 sprig of thyme and pepper. Cook 15 minutes uncovered, stirring often. Arrange the tomato mousse, 2 tablespoons of salted and lemon curd cheese and the avocado mousse in the verrines.

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10/12 –

Verrine with fresh goat cheese, candied carrots and pineapple
6 people, 10 minutes of preparation, 30 minutes of cooking – Boil 20cl of light cream and pour it over 80g of fresh goat’s cheese and 200g of mascarpone. Whisk vigorously, let infuse and cool in the refrigerator. Whip this cream into whipped cream. Peel and grate 2 carrots, place them in a saucepan with 20 cl of water, 45 g of sugar, 30 g of butter, 5 cl of lemon juice, 3 pinches of fleur de sel and 1/2 teaspoon of coriander powder. Cook over medium heat and let cool. In a frying pan, melt 10 cl of butter and a teaspoon of sugar. Add 10 cl of light cream, 90 g of diced pineapple and sauté for 30 seconds. Let cook over low heat. Reserve, let cool. Arrange at the bottom of each verrine 2 teaspoons of carrots with coriander, the pineapple flesh covered with whipped cream with fresh goat cheese.

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11/12 –

Beet verrine
4 people, 10 minutes of preparation, 1 hour of rest – Peel a cooked beetroot and mix it with 150 g of fresh cheese (Boursin or Saint-Morêt). Add 2 tablespoons of liquid cream and pepper. Pour into the verrines, sprinkle with mint leaves or chives and place them in the fridge for at least 1 hour.

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12/12 –

Verrine of cucumber and feta gazpacho
4 people, 10 minutes of preparation – Peel 2 cucumbers, 2 cloves of garlic and a new onion. Degerm the garlic, coarsely chop the onion and cucumbers into cubes. Add a natural yoghurt, 100 g of feta and 1 tablespoon of olive oil. Mix everything together and put it in the fridge. Before serving the verrines, garnish with a mint leaf.