Tender Carrot Verrines with Cream Cheese Mousse and Crispy Lardons (Bacon)

Brighten up your starters with tender carrot verrines crowned by a silky cream-cheese mousse and shards of crispy lardons. Quick to assemble, these layered appetizers deliver contrasting textures and balanced sweet-savory notes, making them an instant hit for cocktail parties, holiday buffets, or elegant brunch spreads.

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Preparation 25 min
Rest 15 min
Baking 10 min
Servings 4
Level Débutant

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La photo représente l'ustensile : Verrines individuelles

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Tip

The verrines can be prepared in advance (without the raw carrot, which should be added just before serving).
This recipe is ideal for a cocktail dinner or a refreshing starter.

Preparation steps

Tender carrots (blended base)

Step 1
Peel and slice the carrots, then sauté them in olive oil with cumin, salt, and pepper.
Add a splash of water, cover, and cook over medium heat for 10–12 minutes until tender.
Blend into a smooth purée with a bit of cream.
Taste and adjust seasoning, then chill.

Fresh cheese mousse

Step 2
Whip the cheese with the cream until smooth.
Add the herbs, season with salt and pepper.
Chill.

Crispy bacon

Step 3
Sauté the bacon in a skillet until golden and crispy.
Drain on paper towels and let cool.

Assembling the verrines

Step 4
Using a piping bag, pipe a layer of carrot purée into each verrine (about 2 cm thick).
Add a layer of herbed cheese mousse with another piping bag.
Top with a spoonful of crispy bacon, a few raw carrot shreds, and some chives for visual appeal and crunch.

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Tender Carrot Verrines with Cream Cheese Mousse and Crispy Lardons (Bacon)

Ingredients

Carrot base

Cheese mousse

Topping

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Tip