Appetizer recipes

Apples and Pumpkin Verrines

I don’t know if we should qualify this recipe as an appetizer or a dessert, but it’s what it makes its charm!
Apples and Pumpkin Verrines

Nina L. Palmer

We don’t know if we should qualify this recipe as an appetizer or a dessert, but it’s what it makes its charm! The sweetness of apple and pumpkin blend perfectly for an unexpected seasonal association.

Ingredients list for Apples and Pumpkin Cream Verriness

For 8 verrines:

  • ½ pumpkin
  • 2 apples
  • 3/4 cup (15 cl) of light cream
  • 8 salted and smoked almonds
  • Butter, salt, pepper
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Directions

1. Wash and drain the pumpkin. Cut into pieces and place in a saucepan. Cover with cold water, add salt and bring to a boil. Cook for 20 minutes at a simmer. Drain and mix in you blender. Remove and let cool.
2. Cut the apples in half and remove the core. Chop into small cubes. In a skillet, melt a knob of butter. Cook the diced apples for 5 minutes. Stir regularly. Remove and  allow to cool. Season with salt and pepper.
3. Whip the very cold cream to obtain a whipped cream. (whipped cream recipe here). Salt slightly to finish.
4. Pour each mixture in verrine glasses. Top with whipped cream and place an almond. Your verrines are ready!

Tips:

  • It is not necessary to peel the squash and apples.
  • To succeed in making a whipped cream, it is necessary that the cream is very cold. Beat it in a cold bowl that you have placed in the refrigerator or in the freezer one hour before. Place your whisk in a cold place too! While beating the cream, you can place the bowl on a plastic bag filled with ice cubes to maintain it.
Healthy Appetizer recipe - Pumpkin and Apple Verrines - Verrines Appetizer Recipe - French Verrine Recipe
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Apples and Pumpkin Verrines