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QimiQ
Benefits
Quick and easy preparation
Foolproof real cream product, cannot be over whipped
One bowl preparation
Creamy indulgent taste with less fat
High stability despite light consistency
15
easy
Ingredients for 10 portions
For the coating
200
g
QimiQ Classic,
unchilled
50
g
Green pesto
For the terrine
200
g
QimiQ Whip Pastry Cream,
chilled
50
g
Green pesto
50
g
Red Pesto
Salt and pepper
400
g
Tomato(es),
skinned
300
g
Mozzarella,
finely sliced [émincé PF]
50
g
Basil leaves
For the balsamico espuma
50
g
QimiQ Whip Pastry Cream,
chilled
30
ml
Balsamic vinegar,
white
120
ml
Milk
15
ml
Olive oil
Salt and pepper
Method
1.
For the coating, whisk QimiQ Classic smooth. Add the pesto and mix well. Spread thinly onto a sheet of cling film and chill.
2.
For the terrine, whip the cold QimiQ Whip in a machine at top speed for 3-4 minutes, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Divide into two bowls, add the red pesto to one, and the green pesto to the other and mix well. Season both mixtures with salt and pepper to taste.
3.
Line a terrine mold with the chilled coating. Layer the tomatoes, green pesto cream, red pesto cream, mozzarella and basil leaves in the terrine and chill overnight.
4.
For the balsamico espuma, carefully blend the ingredients together until smooth. Pour into an iSi Gourmet Whip and screw in one charger. Shake well and chill for approx. 2 hours. Shake well to serve.
5.
Tip the terrine out of the mould, peel off the cling film and serve with the balsamic espuma.
