French Recipe: Verrine Appetizers and Desserts

A verrine is typically a small appetizer or dessert served in a glass (a verre) so it can show off layers of ingredients. It’s a very attractive presentation, no matter what it is, with bright colors and fresh flavors showcased. They’re most commonly served cold.

You’ll see them available all over the place here with basic ones offered at most supermarkets and even at rest stops. Most bakeries feature sweet verrine desserts in small plastic cups. While they’re a pretty standard offering, they’re also a standout presentation that can be easily prepared if you don’t mind having to use 3 mixing bowls for each versions you make.

K

Notes:

• These are small glasses –  no bigger than an 8oz. ball jar or similar.

• Guacamoles are very popular in savory dishes here, but I avoid avocados as they’re such a problematic crop.

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  Appetizer: Savory Pea and Shrimp Verrine Recipe

Ingredients:

·      1 cup fresh or frozen peas

·      1 tablespoon olive oil

·      1 tablespoon lemon juice

·      Salt and pepper to taste

·      1/2 cup cooked shrimp, chopped

·      1 small tomato, diced

·      1 tablespoon red onion, minced

·      1 tablespoon fresh mint, chopped

·      1/2 cup Greek yogurt

·      1 clove minced garlic

·      1/4 teaspoon smoked paprika (optional)

Instructions:

1. Pea Puree:  blanch fresh peas in boiling water for 2-3 minutes. With frozen peas, just thaw them in hot water.  Drain and blend with olive oil, lemon juice, S&P.

2. combine chopped shrimp, diced tomato, red onion, and mint. Season with S&P and a drizzle of olive oil. Mix.

3. In another bowl, mix Greek yogurt with minced garlic, S&P, and smoked paprika (if using).

4. Layer the Verrine:

·      Spoon 2 tablespoons of pea puree into the bottom

·      Add a layer of the shrimp mixture.

·      layer the Greek yogurt on top of the shrimp.

·      garnish with a small sprig of mint or a slice of lemon. Dust with more paprika for color

Chill for at least 10-15 minutes to allow the flavors to meld. Can be prepared up to a day before serving.

Dessert Verrine: Berry Cheesecake Verrine

Ingredients:

- 1/2 cup graham cracker crumbs

- 2 tablespoons butter, melted

- 4 ounces cream cheese, softened

- 1/4 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 1/2 cup heavy cream, whipped

- 1/2 cup strawberries, diced

- 1/2 cup blueberries

- 1/2 cup raspberries

½ tsp lemon juice

- 1 tablespoon honey (optional)

Instructions:

1. Prepare the Graham Cracker Layer: Graham crackers are rare in France, but they’re great for this recipe. Mix graham cracker crumbs and melted butter until crumbs are evenly coated.

2. In another bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream until well combined.

3. In a separate bowl, combine the diced strawberries, blueberries, raspberries, lemon juice and honey (if using). Mix gently to coat.

4. Layer the Verrine:

·      Graham cracker mix

·      Cream cheese layer

·      Graham cracker mix again if you have a lot

·      Fruit mix layer

Garnish with mint or a single berry

Chill at least 10-15 minutes for flavors to meld and to set. Can be prepared the day before serving.

Appetizer: Savory Tomato Verrine Recipe

Ingredients:

- 2 cups cherry tomatoes, halved

- 1 cup fresh mozzarella balls, halved

- 1/4 cup fresh basil leaves, chopped

- 2 tablespoons balsamic vinegar

- 3 tablespoons olive oil

- Salt and pepper to taste

- 1/4 cup pesto

- 1/4 cup ricotta

- 2 cloves garlic, minced

- 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Combine cherry tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Toss to coat tomatoes evenly. Let sit 10 minutes to allow the flavors to meld.

2. In another bowl, combine the mozzarella pieces and chopped basil. Add a pinch of S&P.

3. In another bowl, mix the ricotta cheese with a pinch of salt and pepper. If you like a bit of heat, add the red pepper flakes.

4. Layer the Verrine - this is the basic version, More layers looks fancier:

• Spoon about 2 tablespoons of the tomato mixture into the bottom of each small glass.
• Add mozzarella and basil mix.
• Layer 1 tablespoon of ricotta cheese on top of mozzarella.
• Add a small dollop of pesto sauce on top.
• garnish with a small basil leaf or fresh black pepper.

Chill for about 10-15 minutes to allow the flavors to meld. Can be prepared the day ahead.