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Pear, raspberry and cream cheese verrines recipe

Pear, raspberry and cream cheese verrines recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

These gourmet looking and delicious tasting layered dessert glasses are the perfect end to a balanced meal! With a serving of cottage cheese and fruit plus the sweet touch of raspberry coulis, there will be something for everyone!

1 person made this

IngredientsServes: 2

  • 300ml water
  • 2 tablespoons caster sugar
  • 250g raspberries
  • 1/2 lemon, juiced
  • 2 pears - peeled, cored and cut into small pieces
  • 2 tablespoons cream cheese

MethodPrep:5min ›Cook:10min ›Extra time:30min chilling › Ready in:45min

  1. In a saucepan simmer water and sugar together; add the raspberries and lemon juice and cook for 5 to 10 minutes. Crush raspberries and pass through a sieve to remove any remaining pulp or seeds; set aside.
  2. Evenly distribute the pears between two serving glasses. Lightly whip the cream cheese and spoon over the pears. Top with raspberry coulis.
  3. Cover glasses with cling film, chill in fridge for at least 30 minutes before serving.

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Apple & Pear Crumble with Blueberry Cream

The tart Granny Smith apples are the perfect match for the sweet Packham pear punch. For the topping I’ve added some flair with the addition of walnuts, coconut, pumpkin seeds and oats.

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This is an exquisite savoury tart from the Pays Basque region of France. It is made with green pepper, tomatoes and Parmesan cheese.

An original French recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs.


Cecile's Cuisine

Cecile’s Cuisine is proud to present you with a large variety of desserts. Let yourself tempted by any of those scrumptious treats offer below! Please inquire about prices at [email protected] Thank you!

We require a 72 hours notice for each order. Orders cannot be cancelled after the 48 hour notice. Thank you!

Pound cakes :

  • lemon poppyseed
  • sour cream strawberry
  • chocolate
  • caramel
  • peanut butter
  • butternut
  • marble
  • Streusel Rasberry
  • Cranberry Cheesecake
  • Carrot-Raisin Bran
  • White Chocolate Chunk
  • Sweet Potato Pecan
  • Pumpkin-Nut
  • Orange Coconut
  • Pecan Peach
  • Pumpkin Maple Cream Cheese
  • Gingerbread Streusel Raisin
  • Moca-Macadamian Nut

  • toffee apple
  • raspberry almond
  • black forest
  • devil food cake
  • Lemon, almond cupcake
  • mocha
  • vanilla
  • fresh seasonal fruit

Cheesecakes

  • Rich Heath Bits
  • Double chocolate
  • Creamy cinnamon chips
  • chocolate latte
  • chocolate and peanut butter fudge
  • Truffle Brownie
  • Butterscotch pecan
  • chocolate cherry
  • Double chocolate run raisin
  • New York cheesecake
  • White chocolate and cranberry
  • Triple coconut
  • Spicy carrot and ginger
  • Candied ginger and pineapple
  • Pineapple and coconut


  • “especially Dark” chocolate cake
  • Devil’s Food cake with sinful chocolate frosting
  • German Chocolate cake
  • Black forest cake
  • Chocolate Mousse Cake

French Cakes and Specialty Cakes ( price vary)

Dacquoise of various flavors

Bavarois ( Bavarian Cream Cake)

  • chocolate
  • chocolate and vanilla swirled chesspie
  • peanut butter
  • lemon
  • pecan pie
  • white chips fruit tart
  • Peanut butter and Hershey’s kisses pie
  • lemon and almond tart with chocolate amaretti crust
  • fresh raspberry tart
  • pumpkin pie
  • frangipane pine nut tart
  • Flourless chocolate torte with dark chocolate glaze

Tarts and Quiches

  • Quiche lorraine ( bacon and gruyere)
  • Flamische ( leek tart)
  • Roquefort Tart
  • Goat cheese, leek and walnut tart
  • Portobello mushroom and tarragon tart
  • Crab and sweet picked chili tart
  • Salmon, dill and parmesan
  • Tart aux pommes
  • Caramelized peach tart

  • fudge
  • brownie, blondie bites
  • kalhua truffle triangles
  • miniature cheesecakes of various flavors
  • miniatures tartlets of assorted flavors ( chocolate, strawberry, lemon pie…)

Verrines ( 2oz verrine, 6oz, 10oz):

  • apple pie with caramel whipped cream
  • dark chocolate pot de creme with vanilla whipped cream

  • Pear mousse topped with chocolate ganache and
  • chopped pear confit
  • lemon mousse in a airy lemony gelee
  • caramelized pineapple milk shake
  • Lime mousse
  • A cloud of meringue on a bed of peach compote
  • Poire belle Helene
  • Flavors of foreign lands ( apricot, nectarine and orange flower cream)
  • Strawberry soup topped with a meringue
  • Floating islands
  • Caramel tiramisu

  • Fresh black berries topped with black berry mousse
  • lemon pie on a bed of vanilla crumble
  • Mousse aux trois chocolats ( 3 chocolate mousse)
  • Chocolate mousse topped with banana whipped cream
  • Ying/ Yang ( white and dark chocolate topped with chocolate rice crispies
  • Black forest
  • Cherry mousse topped with chocolate ganache and cherry whipped cream’

  • Wasabi white chocolate cream topped with strawberry puree
  • Le rouge et le noir ( balck and red, dark chocolate ganache entwined with wild berries)
  • Apricot, ginger and chocolate tiramisu
  • Chocolat mousse and green tea triffle
  • Chocolate meringue and apple puree

  • almond
  • anis
  • chocolate
  • coffee
  • raspberry
  • strawberry
  • choco-mint
  • orange lemon
  • lime
  • licorice
  • hazelnut
  • Milk chocolate
  • Milk chocolate with pecans
  • Oatmeal chocolate chip
  • Double chocolate
  • Peanut Butter Chocolate

European Cookies

  • Almond Crescents
  • Chocolate-dipped orange logs
  • coconut macaroons
  • chocolate and coconut macaroons
  • Fudge Blossoms
  • Mini Kisses Peanut Blossoms
  • Chocolate Sugar cookies
  • Crispy thumbprint cookies
  • Chocolate Raspberry Thumbprints

Bars ( minimum of a dozen per flavor)

  • 7 layers bar
  • lemon bar
  • lime bar
  • Fruity White Chip Blondies
  • Rainbow Blondies
  • Double Chocolate Fantasy Bars
  • Chocolate Nut Bars
  • Apple Crumb Squares
  • German Sweet Chocolate Cream Cheese Brownies
  • Linzer Bars (raspberry)
  • Coconut Chewy Bars
  • Cinnamon Apple Streusel Bars
  • Pecan Pie Bars
  • Chocolate Pecan Pie Bars
  • Coconut Pecan Bars
  • Peppermint Patty Brownies
  • Brownies with Peanut Butter Chips

Crepes ( very very thin pancakes from France)


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Pear, raspberry and cream cheese verrines recipe - Recipes

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Verrine of Brome Lake dried smoked duck breast julienne, bosc pear and goat cheese warm miso caramel

Prepare the caramel: In a heavy saucepan set over medium-high heat, stir together sugar and ¼ cup cold water. Without additional stirring, bring mixture to a boil. When sugar becomes a deep golden brown, remove pan from heat. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso to taste to achieve a balance between sweet and salty. Add a bit of freshly ground black pepper. Allow to cool slightly before pouring into a container.

In a bowl, mix together the pears, lemon zest and juice, olive oil and a little freshly ground black pepper. In a small second bowl mix crumbled goat cheese, basil and radicchio.

In small shooter glasses or verrines, place the lettuce cheese mix. Then place the pear mix. Finish each with the julienned smoked duck and pistachios. Heat the caramel by putting some in a ramekin and briefly microwaving until warm. Drizzle a little on each.

Recipe from Domenico Forte, professional chef


A ready-to-crunch collection

Jade Festive Tin

Gavottes ® in two or three steps… delicious and festive !
Savour the look of your crêpe dentelle delicately coated with chocolate then… bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !
An alluring duo, presented in a trendy, sophisticated box. To be enjoyed, with your nearest and dearest, or given as a present.

Savoury Crepes filled with The Laughing Cow® Cheese

Gavottes® is coming to the snacking section !

Enjoy some crunchy crepes filled with The Laughing Cow ® Cheese with friends and family !

The Laughing Cow ® is a brand from Fromagerie Bel Company

Savoury Crepes filled with The Laughing Cow® Cheese

Gavottes® is coming to the snacking section !

Enjoy some crunchy crepes filled with The Laughing Cow ® Cheese with friends and family !

The Laughing Cow ® is a brand from Fromagerie Bel Company

Saphyr Festive Tin

Gavottes ® in two or three steps… delicious and festive !
Savour the look of your crêpe dentelle delicately coated with chocolate then… bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !
An alluring duo, presented in a trendy, sophisticated box. To be enjoyed, with your nearest and dearest, or given as a present.

Saphyr Festive Tin

Gavottes ® in two or three steps… delicious and festive !
Savour the look of your crêpe dentelle delicately coated with chocolate then… bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !
An alluring duo, presented in a trendy, sophisticated box. To be enjoyed, with your nearest and dearest, or given as a present.

Gold and Red Tin

Gavottes ® in two or three steps… delicious and festive !
Savour the look of your crêpe dentelle delicately coated with chocolate then… bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !
An alluring duo, presented in a trendy, sophisticated box. To be enjoyed, with your nearest and dearest, or given as a present.


Verrines and Fingerfood

Today I want to complain about having guests abroad. If the guests are from our part of the world, they certainly miss rakı nights. And Alp wouldn’t miss rakı night for the world if he is with good company. So we alwaysa prepare meze. If the guests are from somewhere else, then they want to try original Turkish cuisine (as I would for their own cuisine) so we end up with mezes, again! So we end up making mezes whenever we have guests instead of trying new recipes the way I love to experiment. Not that I am bored, but I want to try more! When we are alone at home we try to eat lighter and practical so we don’t try much. Hence is the delay in new posts.

Last week I had guests that were about to go to Turkey so I had to chance to serve them experiments since they would eat Turkish there anyway!

I love verrines and fingerfood. Allow me to stay in front of a cocktail buffet, I won’t move away even if the buffet is not that good. If it is good, I won’t move anyway, let people keep networking, I have a full mouth! Anyway I took the opportunity to prepare a few fingerfood and verrine recipes. By the way – cooking regular entrée-main-dessert would be a lot easier! They took a whole day! But to me it’s worth the time.

As main, we had Risotto Milanese and roasted kid. But the risotto recipe is for another day. Today we are talking mini food!

Salmon and Pecan Tartines

First I made these tartines. Toasted bread with wild garlic & fresh cream cheese spread, smoked salmon and lemon peel/dill. Actually you can serve caviar with this but I left it out for this time. For me and myself I also made one with ham (jambon cuit), because I don’t really enjoy smoked salmon. Alp tried scoring one but no! There were only two for me and lots of salmon for him! Anyway. To the back, you can see the ones with pecan and cream cheese with almonds and walnuts. They were by far the favourites!

These cream cheeses are quite processed, and it is too simple, but it is one of my weaknesses, so I use it a lot for this type of food. My biggest weakness is the yellow burger cheese. Even when I’m having a burger with the bestest of the best cheddar, a small part of my mind is still on that cheese, thanks to Arby’s…

Onion Confit with Smoked Duck Breast

Second was to be a salty and sweet dish. I was between fig confit with gouda and onion confit with duck breast. Unfourtunately I couldn’t find fresh figs so the choice was made. I love sweet tastes with duck (and lamb) so anyway that is a very appealing recipe for me.

Julien 500g of onions and cook on medium heat with 2 table spoons of olive oil until golden. Add 1 table spoon brown sugar and 2 table spoons raspberry vinegar (or apple), set to the lowest heat and cook for another 30 minutes until brown. Add salt and pepper and leave to cool. Serve with smoked duck breast (better if with chilly) or alternatively duck liver or warm lamb on a stick.

Cheesecake in Bloom

Even though I was stuck on a roquefort crème brulée with pear mousse, I decided something sweeter would be better so chose the cheesecake in bloom. I love the textures so the recipe is definitely to keep for future experiments! Mix together 100 g ricotta, 80 g fromage blanc (or Greek/Tırkish yoghurt or labneh), 50g sugar. Dissolve 1g agar agar in 2 table spoons of rosewater, and warm. Watch out! When boiled it becomes too stiff so take it off heat before boiling and mix well with the first mixture without waiting. You can add red food colouring, but I decided to use a few drops of raw beetroot juice. Beat 80g of cream until chantilly, add to the mixture and blend both with a spatula. Refrigerate for at least an hour.

For the mousse on top, beat 1 egg with 30g of sugar, add 2 coffe spoons of corn starch and mix. Heat 100 g milk to boil, add 1 table spoon of violette syrup and the egg mix. Stir until thickened. If you want to colour to violette add on drop each of red and blue food coloring. Or, use raw red cabbage juice for blue (to mix after the mixture is cooled), but be careful to not to over use and change the taste. I thought I had red cabbageat home and I was disappointed for not being able to colour. Anyway, cover the mixture and let it cool. Once reached to room temperature, add 60g of butter at room temperature (I used 30 but don’t be afraid to use it all if you want). Then mix it until it becomes moussy. Use a piping bag to decorate on the cooled rosewater cheesecake. Decorate with flowers!

Also ve creative and replace rosewater and violette syrup with something else. What about strawberries and banana?

Recipes are from my favourite verrine book: 100 recettes de verrines. Even though I have several books, my best recipes are always from this one!


Recipe Summary

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon
  • ⅓ cup butter, melted
  • 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ teaspoon vanilla extract
  • 3 eggs
  • 1 tablespoon water (Optional)

Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.


Watch the video: ΨΑΡΟΠΟΥΛΙ ΠΑΡΑΛΙΑ ΒΑΣΙΛΙΚΑ ΒΟΡΕΙΑ ΕΥΒΟΙΑ ΑΠΟ ΠΑΡΑΛΙΑ ΑΧΛΑΔΙ ΟΛΗ Η ΔΙΑΔΡΟΜΗ


Comments:

  1. Ragnar

    It is a valuable piece

  2. Deman

    Remarkable! Thanks!

  3. Vilabar

    You joke?

  4. Bacstair

    Unambiguously, the quick answer :)

  5. Eurypylus

    Just what?

  6. Muata

    Can you be confused?



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