Savory Cheese, Carrot & Walnut Wafer Cones
These savory cones are a burst of freshness and crunch. They combine a creamy fresh cheese spread, lemon-marinated carrot dice, and toasted walnut pieces, all served in an unusual wafer cone. Perfect for an impressive appetizer or starter, this very easy recipe is ready in 20 minutes with no cooking. It's budget-friendly and open to many delicious variations. A fresh, balanced creation guaranteed to delight your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Marinate the carrot dice: Peel and wash the carrot. Cut into very small, regular 2-3 mm dice. Place in a bowl. Add lemon juice, olive oil, and a pinch of salt. Mix and let marinate at room temperature for 10 minutes.
- 2
Prepare the nuts: Place the nuts in a freezer bag. Crush with a rolling pin to obtain irregular pieces. Set aside.
- 3
Herb cheese spread: Finely chop the parsley. In a bowl, whisk the fresh cheese and cream until smooth. Add salt, pepper, grated garlic (if using), and half of the chopped parsley. Whisk again to incorporate.
- 4
Fill the cones: Transfer the cheese spread to a piping bag (or a freezer bag with a corner cut off). Hold a cone and pipe the cream from the bottom to the top, forming a domed shape. Gently tap the base of the cone to settle.
- 5
Add the crunchy topping: Lightly drain the carrot dice. Spoon a few pieces onto the cheese dome. Generously sprinkle with crushed nuts. Finish with a fresh parsley leaf. Serve immediately.
- Carrot dice: The smaller the dice, the better they absorb the marinade and are easier to eat.
- Cream consistency: Adjust with a little liquid cream or fresh cheese if needed for a texture that is neither too firm nor too runny.
- Cone crispness: Assemble at the last minute. Prepare the elements ahead and store them separately in the fridge.
- Variations: Try with hazelnuts, almonds, or pine nuts. For a vegan version, use cashew cheese and soy yogurt.
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