Cambozola Mousse Verrines Appetizer: A Touch of Glass
Some (myself included) say that French words are generally far more expressive than the English equivalent. Here are examples of Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary, or Cambozola Mousse served in glassware. I’ll leave it to you to decide. This appetizer is simple to prepare and can be made in advance. (Note: make the rosé gelée ahead).
Verrines are a wonderful way to serve a small and exquisite opener for your meal – something larger than an amuse-bouche yet smaller than a first course. Most of all, they are about beauty. … Simply translated from French, verrine means “glass casing.” The glass allows its contents to shine. A well-crafted verrine is the Fabergé egg of the meal.
Let’s raise a glass to that and any special meal with friends.
Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary
There are a few steps to make this pretty (and tasty) starter, but none are complicated. Choose some of your favourite glassware to display your creation.
Equipment
Ingredients
- 1 cup rosé wine from Provence (if possible)
- 1/2 cup sugar
- 2-3 segments star anise
- 1 packet unflavoured gelatin
- 3 tbsp cold water
- 2 egg whites
- 4 small fresh rosemary sprig tips only
- 2 tsp sugar
- 6 oz Cambozola without rind, at room temperature
- 1/4 cup light cream or half-and-half
Instructions
- Lightly oil a 5-inch by 8-inch non-reactive baking pan. Line the bottom and two sides with parchment. Lightly oil the parchment.
- In a small saucepan over high heat, bring rosé, sugar, and star anise to a boil, stirring until the sugar is dissolved.
- Lower heat and simmer for about 8 minutes, until the wine mixture is reduced to 1 cup. Remove from heat and discard star anise.
- Sprinkle gelatin over the water in a small bowl and let sit for 1 minute to soften.
- Stir into the hot rosé mixture until the gelatin dissolves completely.
- Pour into the baking pan and chill for at least 8 hours. (It may be made one day in advance.)
- Place the egg whites in a medium mixing bowl.
- Place a small sheet of waxed paper or parchment on the counter.
- Dip rosemary sprigs in the whites and shake to remove excess egg white.
- Then, sprinkle each with sugar until well coated.
- Place on waxed paper and set aside to dry.
- Discard sugar that did not adhere. (May be made one day in advance.)
- Using a hand-held mixer, beat the egg whites until stiff peaks form. Set aside.
- In a large mixing bowl, using the same beaters (no need to wash), beat the cheese until smooth (the veins of blue cheese will still be somewhat lumpy), then slowly beat in the light cream until smooth and creamy.
- Stir in a third of the beaten whites to loosen the cheese mixture.
- Then, gently fold in the remaining whites until fully incorporated.
- Divide the mixture among the four verrines.
- Remove the gelée from the refrigerator and unmold using a thin spatula to release the sides. Use the parchment to lift it out onto a cutting board.
- Using a lightly oiled sharp knife, cut the gelée into 1/4-inch cubes and divide among the four glasses.
- Cover the verrines in plastic and refrigerate until ready to serve.
- About 20 minutes before serving, bring them to room temperature.
- Top each with a spring of crystallized rosemary and serve, preferably with a Sauternes.
Notes
Note: make the Spiced Rosé Gelée & Crystallized Rosemary the day before.
Tried this recipe?Let us know how it was!
Another Cambozola Recipe to Try
Cambozola and Fig Flatbread
A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.
Check out this recipe
Elegant Appetizers
Tomato Olive Tarts - Appetizer
There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
Check out this recipe
Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds
In French, this dish is called Fleurs de Courgettes Farcies au Chèvre, à la Menthe, et Graines de Anis. It is a wonderful—and easy—welcome for summer guests. It serves four as an hors d’oeuvre or light appetizer.
Check out this recipe
Swaddled Oysters
Inspired by ancient Roman recipes, this baked oyster recipe is a tasty, sweet option that works great as a starter for any meal. These festive little delectable packages celebrate the season of giving. Serve warm.
Check out this recipe
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment