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Tangerine and cream cheese balls
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 38
  • Fat about 3g
  • Carbohydrates about 2g
  • Protein about 1g
This is needed
This is needed for 18 piece
Cream cheese balls
  • 1 tangerines, rinsed with hot water, dabbed dry; use grated zest only
  • 200 g double cream cheese
  • 2 pinches salt
Coriander & pistachio coating
  • 1 tbsp pistachios, toasted, finely chopped
  • 2 tbsp coriander, finely chopped
  • a little pepper
Cranberry & paprika coating
  • 1.5 tsp smoked paprika
  • 3 tbsp dried cranberries, finely chopped
Onion, sesame & poppy seed coating
  • 0.5 tbsp blue poppy seeds
  • 1 tbsp sesame seeds
  • 1 tbsp fried onions, crushed
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And that's how it's done
And that's 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.