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QimiQ
Benefits
Longer presentation times without loss of quality
Quick and easy preparation
Creamy indulgent taste with less fat
Enhances the natural taste of added ingredients
Ingredients for 10 portions
For the pumpkin tartlets
For the base
Brioche,
thinly sliced
For the filling
260
g
QimiQ Cream Base
300
g
Cream cheese
120
g
Sour cream 15 % fat
600
g
Pumpkin puree
240
g
Egg(s)
1
Lemon(s),
juice and finely grated zest
Salt and pepper
1
small pinch(es)
Cinnamon,
ground
1
pinch(es)
Ground nutmeg,
ground
For the topping
600
g
Sour cream 15 % fat
For the chives espuma
90
g
QimiQ Whip Pastry Cream
80
g
QimiQ Cream Base
60
g
Shallot(s),
finely diced
1
tbsp
Olive oil
70
ml
White wine
200
ml
Chicken stock
100
g
Chives
20
g
Flat-leaf parsley
1
tbsp
Lemon oil
Salt and pepper
Method
1.
For the base: cut out circles of the brioche slices using dessert rings. Use the brioche circles as a base.
2.
For the filling: mix the ingredients together well and season to taste.
3.
Fill the mixture into the dessert rings and bake in the preheated oven at 105 °C for approx. 20-30 minutes.
4.
For the topping: whisk the sour cream smooth. Spread onto the pumpkin tartlets and bake at 160 °C for further 1-2 minutes. Allow to chill for approx. 4 hours.
5.
For the chives espuma: sauté the shallots in hot olive oil. Add the white wine and allow to reduce to 1/3. Add the chicken stock and allow to reduce to 1/3.
6.
Add the chives and parsley and bring to the boil. Whisk in the QimiQ Whip, QimiQ Sauce Base and lemon oil. Season to taste with salt and black pepper.
7.
Fill into a Pacojet beaker and deep freeze to -20 °C. Pacotise and fill into an iSi Gourmet Whip. Pour in one charger and shake well. Serve with the pumpkin tartlets.