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Carrot and cumin iced cappuccino verrines


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

Paprika powder






Total time


15 min


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.


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