12 light verrines recipes for Christmas

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2/12 –

Avocado and shrimp mousse verrine
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 shrimps in each verrine, the avocado cream and two other shrimps. Place the verrines in the fridge until ready to serve.

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3/12 –

Green peas and mushroom mousse verrine
4 people – Heat 40 cl of chicken stock with a touch of curry. Add a can of peas and mix everything. Salt and 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 –

Pumpkin mousse verrine
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 chopped onion. Cover and cook for 15 minutes in the microwave. Let stand, 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 fig
5 people, 15 minutes of preparation, 15 minutes of cooking – Peel 4 shallots and cut them into thin slices. 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 –

Avocado and fresh salmon cheesecake verrine
4 verrines, 15 minutes of preparation – Chop 200 g of fresh salmon. Peel and dice an avocado. Squeeze a lemon. Marinate the whole in 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 previously softened butter. Tamp into verrines with the back of the fork. Mix 2 tablespoons of fromage blanc with 100 g of ricotta, salt and pepper a little. Spread over the rusks and divide the salmon / avocado mixture into the verrines.

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7/12 –

Tomato and mozzarella verrine
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 pan and place the pieces to melt them. When the tomatoes have given their juice, add 1 small sprig of thyme, 2 teaspoons of sugar, a little salt and pepper. Simmer for a few minutes. Mix the tomato sauce and set aside. Cut 125 g of mozzarella into cubes. In a saucepan, bring 80 g of light cream to a 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 –

Cucumber and tuna mousse verrine
Serves 4, 20 minutes preparation – Coarsely crumble 1 large can of tuna in brine in a bowl. Add 100 g of 0% cottage cheese and mix everything to obtain a creamy consistency. Add a teaspoon of dehydrated garlic, chives, 1 dash of lemon juice, salt and pepper. Remix for a few moments, and keep cool. Peel 1 cucumber, and dice it. Pour the preparation at the bottom of the verrines, then the pieces of cucumber, accompanied by a scoop of tomato ice cream.

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9/12 –

Verrine of avocado mousse, tomatoes and cottage cheese
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 spoons of olive oil in a stream without stopping to mix, as well as 15 cl of light fluid cream, and salt. Reserve in the fridge. 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 for 15 minutes uncovered, stirring often. Arrange the tomato mousse, 2 tablespoons of salted and lemony cottage cheese and the avocado mousse in the verrines.

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10/12 –

Goat cheese, candied carrots and pineapple verrine
6 people, 10 minutes of preparation, 30 minutes of cooking – Boil 20cl of light cream and pour it over 80g of fresh goat cheese and 200g of mascarpone. Whisk vigorously, let infuse and cool in the refrigerator. Whip this cream into a 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 brown for 30 seconds. Leave to cook over low heat. Reserve, let cool. Place 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 –

Beetroot verrine
4 people, 10 minutes of preparation, 1 hour of rest – Peel a cooked beet and mix it with 150 g of fresh cheese (Boursin or Saint-Morêt). Add 2 tablespoon of liquid sour 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 –

Cucumber and feta gazpacho verrine
4 people, 10 minutes preparation – Peel 2 cucumbers, 2 garlic cloves and a spring onion. Defrost the garlic, roughly cut the onion and the cucumbers into cubes. Add plain yogurt, 100 g of feta cheese and 1 tablespoon of olive oil. Mix the whole and put it in the refrigerator. Before serving the verrines, decorate with a mint leaf.