Christmas menu: how to make a verrine simply?
Make glasses suppose to take time and love to embark on culinary creation. There are recipes, but you can also create your own. Here are some simple rules before you start:
- Choose your clear glass containers. You can use simple glasses, vodka glasses, cups, colored glasses or glasses sold commercially with special spoons.
- Alter 3 to 4 layers maximum of food. Plus, the verrine would become too complex in taste and will be less aesthetic.
- Remember to make the colors sparkle. Alternate green with avocado for example, red with tomatoes, white with fresh cheese, rose with shrimp or salmon, orange with carrot, yellow with egg crushed...
- Make sure you combine the flavors between the layers, especially the ones that touch each other.
- You can transfer a dish you like in a verrine, to start: with the different ingredients, compose your layers. Then become bold over time, trying yourself to sweet salty mixtures for example.
Our advice:
For your Christmas menu, serve your foie gras in glasses. Your different ingredients can consist of diced dried figs, currant jelly, pistachios, dried apricots or hazelnuts.
- Choose your clear glass containers. You can use simple glasses, vodka glasses, cups, colored glasses or glasses sold commercially with special spoons.
- Alter 3 to 4 layers maximum of food. Plus, the verrine would become too complex in taste and will be less aesthetic.
- Remember to make the colors sparkle. Alternate green with avocado for example, red with tomatoes, white with fresh cheese, rose with shrimp or salmon, orange with carrot, yellow with egg crushed...
- Make sure you combine the flavors between the layers, especially the ones that touch each other.
- You can transfer a dish you like in a verrine, to start: with the different ingredients, compose your layers. Then become bold over time, trying yourself to sweet salty mixtures for example.
Our advice:
For your Christmas menu, serve your foie gras in glasses. Your different ingredients can consist of diced dried figs, currant jelly, pistachios, dried apricots or hazelnuts.
