Cucumber white cheese verrine

Cucumber white cheese verrine

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Low in calories, cucumber is also rich in fiber, minerals and vitamins including B9 (folate). Combine it with cottage cheese calcium and you get an ideal entrance for pregnancy.


For 4 verrines

  • 2 cucumbers
  • 40 cl of cottage cheese
  • 1 yellow lemon
  • mustard and sesame seeds
  • fresh mint
  • Sesame oil
  • Salt and pepper from the mill


Peel the cucumbers. Cut them in half lengthwise, then remove the seeds with a spoon. Using a medium grater, make a coarse puree with the flesh of the cucumbers. Wash the lemon and extract the zest with a rasp.
Put the sesame seeds to lightly brown in a pan.
In a salad bowl, mix 3/4 of the cucumber purée with the beaten white cheese, lemon zest and sesame seeds. Add salt and pepper.
In each verrine, first arrange the natural cucumber, then the cucumber-white cheese-lemon-sesame seeds mixture. Finish with a layer of cottage cheese sprinkled with mint chiseled.
Decorate with some lemon zest, sesame seeds and a mint leaf.