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, is an example 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, to me, 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.
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.
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Note: make the Spiced Rosé Gelée & Crystallized Rosemary the day before.