Ingredients
For 12 portions
For the artichoke mousse
200g
QimiQ Whip Pastry Cream, chilled
100g
Onion(s), finely chopped
g
Butter
g
Sugar
300g
Artichokes, diced
40ml
Balsamic vinegar, white
Salt and pepper
50ml
Clear vegetable stock
12
Tartlets Ø 9 cm [26 g each]
For the rocket leaf pesto
100g
QimiQ Classic, unchilled
120g
Rocket salad
100ml
Olive oil
40g
Pine nuts, roasted
Lemon peel, finely grated
For the salad
200g
Artichoke hearts, diced
400g
Cherry tomatoes
400g
Asparagus, cooked
100g
Rocket salad
12small
Egg(s), hard boiled
Balsamic vinegar, white
Preparation
- For the mousse, lightly caramelise the onion in butter and sugar. Add the artichoke and douse with vinegar. Season to taste with salt and pepper and allow to cool. Blend and strain through a fine sieve.
- Lightly whip the cold QimiQ Whip, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the vegetable stock and continue to whip until the required volume has been achieved. Fold in the artichoke puree and season to taste with salt and pepper. Pipe into the tart cases and chill for at least 4 hours.
- For the pesto, blanch the rocket leaf salad and rinse immediately in iced water. Add the remaining ingredients and blend.
- Marinate the salad with vinegar and the pesto and serve with the artichoke tarts.
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