Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Binds with fluid - no separation of ingredients
Bake stable
Full creamy taste with less fat and cholesterol
Longer presentation times without loss of quality
Sauce can be mixed cold, no cooking required
Bake stable
Binds with fluid - no separation of ingredients
Quick and easy preparation
15
easy
Ingredients for 10 portions
100
g
QimiQ Cream Base
100
g
QimiQ Classic,
unchilled
250
g
Pistol Point Cheddar,
grated
120
g
Sour cream 20 % fat
90
g
Whole egg(s)
g
Salt,
to taste
g
Black pepper,
freshly ground
340
g
Macaroni,
cooked firm to the bite
To dredge
200
g
All purpose flour
10
g
Salt
4
g
White pepper,
freshly ground
120
g
Egg(s),
whipped
20
g
QimiQ Cream Base
500
g
Bread crumbs
For the tomato honey mayonnaise
200
g
Tomato paste
50
g
Tomato ketchup
100
g
Mayonnaise, 40% fat
50
g
QimiQ Classic
100
g
Honey
25
g
Soya sauce
Method
1.
Preheat the oven to 350° F/175° C.
2.
Burr mix the QimiQ Sauce Base and QimiQ Classic with grated Pistol Point Cheddar, sour cream and eggs, season to taste. Pour the mix over drained pasta and stir.
3.
Place the mixture in a greased baking pan and cook covered for 20 minutes, cool and set overnight.
4.
Unmold and cut into desired shape.
5.
For the dredge: Season the flour with salt and pepper. Whisk the eggs with the QimiQ Sauce Base. Grind the Panko to a medium grind in a food processor.
6.
Toss the Mac n Cheese in seasoned flour, dredge and finish with Panko breadcrumbs. Deep-fry till golden brown and place on paper towels to absorb the fat.
7.
For the tomato honey mayonnaise: Process all ingredients with an immersion blender.
