French Verrines at a glance...


This month I am exploring the immensely popular nosh in a glass called Verrines, a culinary phenomenon that has enjoyed an explosion in popularity these last years years.
You might be served Verrines as an amuse bouche in a Michelin-starred restaurant, but you are just as likely to discover and enjoy it at a friend's apéritif dînatoire.

Typically, Verrines are . . .
Layered, to concontrast tastes, textures, and colors and that's why it make Verrines so appealing,
Served in clear glasses, to appreciate the layering,
Small, as most Verrine glasses sold in France are about 2 ounces,
Served cold or at room temperature, so you will make it ahead,
Served as an appetizer or part of a cocktail dinatoire... a French party features sample finger food, served in waves, starting with savory noshes and ending with small desserts.

RECIPE 1: QUAIL and SALMON EGGS, VEGETABLES JELLY

 Preparation: 15 min
Cooking time: 10mn

Ingredients (6 serving):
- 12 quail eggs
- Salmon eggs
- 10 chive stems
- 600 ml (home-made) vegetables stock
- 3 g agar-agar

Directions:
Cook the quail eggs 5 minutes in boiling water. Drain it and cool it at room temperature before removing the shells.
Simmer the vegetables stock and add the agar-agar stirring constantly. Cool at room temperature.
Chop the chive stems thinly.
In each glass, put chopped chive, salmon eggs, 2 quail eggs.
Pour the vegetables stock warm.
Chill two hours at least in the fridge.


RECIPE 2: CARDAMOME FLAVORED CREAM, ROASTED PINEAPPLE


Preparation: 15 min
Cooking time: 10mn

Ingredients (6 serving):
1 2/3 cup liquid cream 35%
1/4 cup condensed milk + 2 tbsp
1/2 "Victoria" pineapple
1 tsp cardamome powder
12 tiny mint leaves
1 vanilla bean
2 gelatin leaves

Directions:
Peal and dice the pineapple. In a non-stick pan, cook the pineapple dices for 10 minutes over medium heat.  Remove from the stove to cool. Add 2 tbsp condensed milk. Combine and chill.
Soak the gelatin leaves in a bowl of cold water.
In a small saucepan, warm the cream over low heat and add the condensed milk. Stir to combine. When it starts simmering, incorporate the vanilla and the gelatin that you will have previously squeezed. Combine and leave it infusing for about 5 minutes.
Fill each glass to the 3/4 and chill for two hours in the fridge.
Top each cream with diced pineapple and chill again for at least one hour.
Decorate with tiny mint leaves.


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