Apple, cucumber, and mint verrine
Freshness and lightness in this apple, cucumber, and mint verrine. A mix of crunchiness, sweetness, and freshness for a moment of pure indulgence!
Ingredients
INGREDIENTS
- 1L of fresh whole milk, preferably raw from the farm
- 1 faisselle (store-bought, or from the previous batch)
- 50 ml of whey from the faisselle
- Half a cucumber
- 1 to 2 apples
- Mint leaves
- Salt, pepper, balsamic vinegar
Preparation
Recipe created by Béa, from the blog Le petit atelier de Béa
Preparing the faisselles:
Bring the milk to a boil and let it cool down to 38°C (100°F).
Add a tablespoon of faisselle, and whisk to combine. Then pour in 50 ml of whey and stir gently.
Filter by filling the faisselle molds.
Start the cheese yogurt maker for 12 hours. When the faisselles have cooled, cover and place them in the refrigerator for about 4 hours.
Preparing the verrines:
Cut the cucumber and apples into a fine brunoise.
Place them in a salad bowl. Salt to drain. Set aside in the refrigerator.
When ready to serve, drain this brunoise and dry it well in a kitchen towel.
Season the fromage blanc with salt and pepper (optional).
Fill 4 verrines ¾ full and make a well in the center using the back of a spoon.
Add a few drops of balsamic vinegar (optional).
Place the brunoise in the center of the fromage blanc.
Sprinkle with chopped mint.
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