Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cream cheese balls
Coriander & pistachio coating
Cranberry & paprika coating
Onion, sesame & poppy seed coating
How it's done
Cream cheese balls
Mix the cream cheese and tangerine zest, season with salt, cover and chill for approx. 30 mins. Shape the mixture into 18 balls, cover and chill for approx. 1 hr. on a chopping board lined with cling film.
Coriander & pistachio coating
Mix the coriander, pistachios and pepper in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
Cranberry & paprika coating
Mix the cranberries and paprika in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
Onion, sesame & poppy seed coating
Dry-roast the sesame and poppy seeds in a non-stick frying pan, mix with the fried onions in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
| Prepare: | These cream cheese balls can be made approx. half a day in advance, cover and chill until ready to serve. |
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