A swirl of flavour in a verrine

29.07.2013 | Foodie Inspirations

Verrines Jura Wine

Photo credit : CPPR

 

This summer, try these refreshing verrines in combination with Jura wines, to give an extra twist of flavour. A self-taught chef known for her authentic and generous cuisine, Andrée Tournier shares four of her favourite recipes with us. Philippe Troussard and Christophe Menozzi, prize-winning sommeliers, give their recommendations for the wines most suited to these dishes. Get out the spoons and impress your guests!

 

 

Verrines with red beet and fresh cheese

Makes about 15 verrines
– 100g of cooked red beets
– 100g of soft cheese 25% fat (like cream cheese)
– 25 cl of plain jelly

Prepare the jelly and let cool. In a blender, mix the beets, soft cheese and jelly. Pour the mix into the verrines, filling to ¾. Chill for about 2 hours. Before serving, decorate the top with a teaspoon of fresh cheese. Serve chilled.

With these verrines, serve a Poulsard AOC Arbois or Côtes du Jura

 

Verrineswith asparagus mousse and dry-cured ham

Makes about 15 verrines
– 1 bunch of fresh green asparagus in season (or preserves if out of season)
– 100g of soft cheese 25% fat (like cream cheese)
– 25 cl of plain jelly
– Slivers of dry-cured ham

Use the cooking liquid from the green asparagus (or the liquid from the preserves),to make the jelly and let cool. Cut the asparagus tips and set aside.Cut the remainder of the cooked stalks into small cubes. In a blender, mix the asparagus cubes, the soft cheese and the jelly. Pour the mix into the verrines, filling to ¾. Chill for about 2 hours. Before serving, decorate the top with the slivers of ham and asparagus tips. Serve chilled.

 A Crémant du Jura gives a finishing sparkle to this asparagus treat.

 

Verrines with caramelized apple and smoked duck fillet

Makes about 15 verrines
– 200g of sugar
– A knob of butter
– 1 pack of sliced smoked duck fillet

Remove the skin from the slices of duck. In a frying pan, slowly heat the sugar. Be careful to avoid burning. When the sugar has melted and reached a golden colour, add the butter and diced apples. Stir gently for about 5 minutes. Pour the apple mix into the verrines and let cool completely. Before serving, decorate the top with the slices of smoked duck fillet. 

Serve with a well-structured wine like the Trousseau AOC Arbois or Côtes du Jura.

 

Tiramisu in verrines with gaude biscuits and red Macvin

Makes about 15 verrines
– 3 egg yolks
– One package of mascarpone
– About 10 gaude biscuits (or other shortbread biscuit)
– 20cl of red Macvin
– 20cl of water
– 100g of sugar + 50g of sugar
– Powdered chocolate

Make a syrup with 20cl of red Macvin, 20cl water and 50g sugar. Crumble the biscuits and dip in the syrup. Place the soaked biscuit pieces in the bottom of the verrines. Mix the remaining 100g of sugar with the egg yolks and mascarpone. Cover the biscuit base with this mixture. Chill for at least 4 hours. Before serving, decorate the top with a sprinkle of powdered chocolate. Serve chilled.

Enjoy with … a red Macvin, of course!

 

Contacts

– La Nature dans l’Assiette 
Andrée Tournier

Terrines, confitures, etc. 
14 Rue de l’Eglise – 25170 LAVERNAY
tournierandree@orange.fr

– Les Caudalies
Philippe Troussard
20 Avenue Pasteur – 39600 Arbois 
www.lescaudalies.fr

– Château de Germigney
Christophe Menozzi
Rue Edgar Faure – 39600 Port-Lesney
www.chateaudegermigney.com

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