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QimiQ
Benefits
Prevents moisture migration, pastry remains fresh and dry for longer
Enhances the natural taste of added ingredients
Emulsifies with oil
Reduces discolouration
Longer presentation times
Quick and easy preparation
25
easy
Tips
To ensure a natural green colour for the pesto, do not puree the herbs in a food processor. Instead chop the herbs by hand and fold into the final product.
Ingredients for 10 portions
For the basil pesto
100
g
QimiQ Classic,
unchilled
80
g
Olive oil
70
g
Basil,
finely chopped
20
g
Flat-leaf parsley,
finely chopped
100
g
Parmesan,
finely grated
90
g
Almonds,
blanched
10
g
Capers
Salt and pepper
For the black olive pesto
100
g
QimiQ Classic
80
g
Olive oil
15
g
Rocket salad,
finely chopped
170
g
Black olives,
finely chopped
100
g
Parmesan,
finely grated
40
g
Pepitas,
roasted
8
g
Garlic,
finely chopped
8
ml
Balsamic vinegar
Salt and pepper
For the base
500
g
Puff pastry
Method
1.
For the basil pesto, whisk QimiQ Classic smooth. Slowly add the olive oil and continue to whisk until smooth and entirely incorporated. Add the remaining ingredients, season to taste and chill well.
2.
For the black olive pesto, whisk QimiQ Classic smooth. Slowly add the olive oil and continue to whisk until smooth and entirely incorporated. Add the remaining ingredients, season to taste and chill well.
3.
For the base, place the puff pastry on a baking sheet lined with baking paper and dock it. Cover with a second sheet of baking paper and two additional baking sheets to weigh down. Bake at 185° C with convection until golden brown. Cut into strips 15 x 30 inches and allow to cool.
4.
Spread the pesto approx. 2.5 inches deep onto the pastry, portion and serve decorated with peeled yellow and purple tomatoes, edible flowers, balsamic glaze etc.
