For an aperitif, starter or dessert, verrines are still trendy. Much more than a fashion phenomenon, we love them for their practical side, their taste diversity on the table, their simplicity and even their beauty. Often made from seasonal vegetables or fruits, the verrines are then garnished with fresh cheese such as ricotta, goat’s cheese, feta… and supplemented with shellfish (such as shrimp) and fish (such as canned tuna) for example. Finally, in addition to placing everything in a pretty transparent container, they can be decorated with yellow, purple or red flowers and sunflower, squash or sesame seeds as you wish. In short, the glasses have everything to please. All that remains is to find a simple, quick and really light recipe to enjoy without feeling guilty. The Femme Actuelle editorial team shares with you 30 ideas perfect for spring and long weekends in May.
Aperitif, starter or dessert: how to make perfect verrines?
Use seasonal ingredients
So that your verrines are real flavor bombs, choose fresh and seasonal ingredients. In May, the star month of spring, it is particularly the peak season for green vegetables, such as asparagus, spinach, cucumbers, peas, beans and radishes. These ingredients will bring a touch of color, crunch for some and above all a good dose of freshness to your preparations.
Play with textures
So that your verrines are both pleasant to taste and pretty to look at, you will have to play with textures. Don’t worry, it’s not difficult. To spice up your savory verrines with delicacy and without fat, add, for example, fresh herbs to add a crunchy and fragrant touch or fruits to add a sweet and tangy note. The good, easy and original idea: add a salty whipped cream for softness.
Balance the flavors
The balance of flavors is the secret of any successful recipe. In a glass, it is important to measure the ingredients precisely to obtain a result that meets your expectations and those of your guests. With green asparagus, choose fresh cheese which does not overpower the flavors of the key vegetables, chives and lemon. But you can also break up the taste of asparagus a little with grapefruit for example, or smoked salmon.
Do not hesitate to taste your preparation regularly to adjust the seasoning (salt, pepper, turmeric, lemon, etc.). Optionally add a touch of Espelette pepper, or a slice of spicy radish to balance everything.