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 !
for 10 people
600 g carrots
40 cl of chicken broth
30 cl of liquid cream
A few pinches of cumin
Salt and pepper
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.
Serve chilled and enjoy with a mocha spoon.