Tuna Lemon Cake Pops with White Cheese and Chives – Page 3 – Recette
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Tuna Lemon Cake Pops with White Cheese and Chives

Serving

Serve these tuna cake pops well chilled so their texture stays firm and the lemon and chive notes remain fresh. They work particularly well on an aperitif platter: arrange them in mixed coatings for visual variety, alternating sesame, poppy, and chive finishes. If you stand them upright on a support, they create a playful “bouquet” effect; if you lay them on a plate, keep a little space between each pop so the coatings remain intact and tidy.

Make-Ahead and Storage

Because the recipe includes a resting time in the refrigerator, these cake pops naturally suit advance preparation. Chill them for at least 1 hour before serving so they set correctly and are easier to handle. If you need to keep them in the refrigerator longer, store them in a single layer on a plate so they don’t press against one another and rub off the coating. Keep them cold until the last moment to maintain their shape and clean edges.

Tips

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