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QimiQ
Benefits
Acid stable and does not curdle
Creamy indulgent taste with less fat
Real dairy cream product, cannot be over whipped
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
25
medium
Ingredients for 4 portions
For the base
100
g
Fresh savoury shortcrust pastry
For the smoked fish cream
150
g
QimiQ Whip,
chilled
150
g
QimiQ Classic,
chilled
2
Smoked trout fillets 100 g each,
finely diced
25
g
Smoked salmon,
finely diced
20
g
Smoked mackerel(s),
finely diced
Salt and pepper
Lemon peel
60
ml
Lime vinegar
For the pumpkin cannelloni
500
g
Hokkaido Pumpkin,
cored
125
ml
Vegetable stock
0.5
g
Xanthan
Method
1.
For the base: roll out the pastry and use to line a greased square baking form approx. 15 x 15 cm (not up the rim). Bake blind in a preheated oven at 400° F for 6 minutes.
2.
For the cream: blend the ingredients together until smooth. Place into a mixing bowl and whip.
3.
Put aside 100 g of the cream for the pumpkin cannelloni. Spread the remaining cream onto the base and allow to chill for approx. 4 hours.
4.
For the pumpkin cannelloni: cook the pumpkin (with peel) in vegetable stock until tender. Blend the pumpkin and xanthan until smooth. Spread the mixture evenly onto cling film and bake in a preheated oven at 120 °F for approx. 60 minutes. Remove from the film and roll whilst warm. Allow to cool and fill with the fish cream. Serve with the smoked fish cream slices.