I’ve never really succumbed to the fashion for verrines, because I’ve always found it difficult to prepare. Especially if you opt for different flavors. So yes, it looks great on the aperitif table, but spending hours in the kitchen, very little for me.
So, it’s well after the trend that I arrive with my little foams. I have simplified the preparations and the list of ingredients as much as possible so that the realization is done as quickly as possible. And for having prepared them at a fair, on a corner of the table, I can assure you that it goes very quickly.
The first ones consist of an avocado mousse, and I simply put a few pieces of chicken and toasted almonds on top. The second consist of a beetroot and goat’s cheese preparation and whipped cream.
To save time, the whipped cream is used in both verrines.
Small avocado and beetroot mousse for the aperitif:
200 g full cream
1 cooked beet
200 g of fresh goat’s cheese
1 chicken fillet
Cut the chicken into small pieces and marinate for at least 30 minutes with half the lemon juice, salt and pepper.
Whisk the cream and the mascarpone.
Mix the beets and the goat cheese.
Divide the mixture into about 12 small glasses.
Put 125 g of whipped cream in a piping bag and put it on top.
Decorate with black sesame.
Mix the avocado and half the lemon juice.
Put in a bowl and add the remaining whipped cream, delicately with a spatula.
Distribute this mousse in about 12 small glasses with a piping bag.
Roast the almonds by sautéing them just long enough for them to brown.
Cook the chicken in the same skillet.
Leave to cool and arrange on the avocado mousse.
To finish: I prepared about 24 glasses with these two preparations. They are still relatively small. It’s the perfect format when there are a lot of people and there are a number of things to taste. Afterwards, it’s up to you to choose the format you like and to adapt the quantities.