Here’s a recipe for an ideal Easter verrine, made with a carrot mousse and carrot-shaped parmesan shortbreads. In less than 1 hour, you’ll have an appetizer for your guests!
Prep Time: 45 minutes
Bake Time: 15 minutes at 350°F (180°C)
Difficulty: easy
Yield: 6 persons
For the carrot mousse
For the Parmesan shortbreads
Start by preparing the carrot mousse: peel and wash the carrots and cut them into pieces. Peel and chop the shallot.
Melt 1 tbsp. of butter in a frying pan. Brown the carrots and shallot. Add salt and pepper. Brown for about 10 minutes. Set aside.
In a blender, blend the carrots-shallot with the sesame oil.
Whip the cream into a whipped cream, then gently fold it into the mixed carrots.
Divide into 6 verrines and chill for at least 1 hour.
Prepare the parmesan shortbreads: preheat the oven to 350°F (180°C).
Grate the Parmesan cheese. Set aside.
Place garlic, oil, salt and pepper in a blender and blend.
Add butter, flour, Parmesan cheese and water. Mix for 30 seconds to obtain a homogeneous dough.
Roll out the dough to a thickness of 0,080 inch (2 mm). Cut out cookies using an Easter cookie cutter (bunnies, carrots).
Arrange the shortbreads on a baking sheet lined with baking paper.
Bake for about 15 minutes at 350°F (180°C), keeping an eye on the cooking time.
Serve the shortbreads with the mousses.
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