Discover the Carrot and Cumin Iced Cappuccino Verrines recipe. Served in shot glasses, these smooth cappuccinos can be enjoyed as appetizers and with a teaspoon. Cheers !
INGREDIENTS
for 10 people
600 g carrots
40 cl of chicken broth
30 cl of liquid cream
A few pinches of cumin
Salt and pepper
Paprika powder
PRODUCTION
Difficulty
Preparation
Cooking
Rest
Total time
Easy
15 min
PREPARATION
1Peel and cut the carrots into small slices. Cook them for 20 minutes in the broth.
2Mix everything finely in a blender, with 20 cl of liquid cream and 4 pinches of cumin, to obtain a smooth, lump-free velouté. Leave to cool, pour into the verrines then place 1 to 2 hours in the refrigerator.
3Make the remaining 10 cl of whipped cream, with a little salt, pepper and 3 pinches of cumin. Using a pastry bag, top the verrines with cumin whipped cream, and sprinkle with paprika.
To finish
Serve chilled and enjoy with a mocha spoon.
