RECIPES
CATEGORIES
DISCOVER FOLDERS
QIMIQ WEBSITE
QIMIQ WEBSHOP
EN
US
DE
CH
IT
FR
CH-FR
Login
Sign up
FILTER FOR SEGMENTS
ALL SEGMENTS
RETAIL
FOODSERVICE
FILTER FOR PRODUCTS
Salads
Strudels
Soups
Sauces
Dips and Spreads
Cookies and Sweets
Gateaux and Cakes
Snacks
Slices
Tarts and Quiches
Main Dishes without Meat
Smoothies
Appetizer
Muffins and Cupcakes
Side Dishes
Roulades and Swiss Rolls
Main Dishes
Bread and Pastries
Barbecue
Breakfast and Brunch
Desserts
Berverages and Drinks
Ice Cream and parfait
FILTER NACH PRODUKTEN
QimiQ Whip Chocolate
QimiQ Marinade
QimiQ Classic Vanilla
QimiQ Whip Pastry Cream
QimiQ Whip Coffee
QimiQ Cream Base
QimiQ Sauce Hollandaise
QimiQ Whip Dessert Cream Vanilla
QimiQ Classic
Herb and Cream Cheese Panna Cotta with Chanterelles
Appetizer, Side Dishes
Print
Add to Folder
×
Add recipe to folder
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
Acid and alcohol stable
Full taste with less fat content
No additional gelatine required
25
medium
Ingredients for 10 portions
For the panna cotta
500 g
QimiQ Classic,
unchilled
260 g
Cream cheese
20 ml
Lemon juice
4 cl
Noilly Prat/Vermouth dry
Salt
Black pepper,
freshly ground
40 g
Flat-leaf parsley,
finely chopped
For the chanterelles
400 g
Chanterelles
80 g
Red onion(s),
finely diced
80 ml
Olive oil
4 cl
Brandy
50 ml
White balsamic vinegar
Salt
Black pepper,
freshly ground
Method
1.
For the panna cotta: whisk the QimiQ Classic smooth. Add the cream cheese, lemon juice, Noily Prat and spices and mix well.
2.
Mix ¼ of the panna cotta with the chopped parsley and pour into moulds approx. 1-2 cm high. Chill for approx. 30 minutes.
3.
Pour the remaining panna cotta into the moulds and chill for approx. 2-4 hours.
4.
Sauté the chanterelles in the hot olive oil, season and deglaze with the brandy. Allow to cool and marinate with the balsamic vinegar.
5.
Tip the panna cotta out of the moulds and serve with the chanterelles.