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
Full creamy taste with less fat and cholesterol
Quick and easy preparation
Binds with fluid - no separation of ingredients
Enhances the natural taste of added ingredients
25
easy
Ingredients for 15 portions
For the crayfish jelly
100
g
Seasonal mixed vegetables,
brunoise
200
g
Crayfish tails
5
g
Gelatine sheets à 3 g
100
ml
Vegetable stock
Saffron powder
For the horse radish coating
500
g
QimiQ Classic,
unchilled
60
g
Horseradish,
grated
Salt and pepper
Method
1.
For the jelly, blanche the brunoise vegetables and pat dry with a paper towel. Line a triangular shaped terrine mould (approx. 500 ml volume) with cling film and fill with the vegetables and cray fish tails.
2.
Soak the gelatine in cold water. Squeeze off the excess fluid and dissolve in the warm vegetable stock with saffron. Pour over the vegetables and chill for at least 6 hours (preferably over night).
3.
For the coating, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well. Line an oblong shaped terrine mould (approx. 1 litre volume) with cling film and fill with half of the QimiQ mixture.
4.
Tip the jelly out of its mould and remove the cling film. Carefully place along the centre of the QimiQ mixture, cover with the remaining QimiQ mixture and chill for at least 4 hours (preferably over night).
