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
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Full taste with less fat content
Real dairy cream product, cannot be over whipped
15
easy
Ingredients for 10 portions
For the tomato crème de beurre
250
g
QimiQ Whip,
chilled
60
g
Butter,
melted
80
g
Dried tomatoes in oil,
pureed
Salt
Black pepper,
freshly ground
1
dash of
Balsamic vinegar
For the basil crème de beurre
250
g
QimiQ Whip,
chilled
60
g
Butter,
melted
40
g
Basil puree
40
g
Cream cheese
Salt
Black pepper,
freshly grated
0.5
Lemon(s),
finely grated zest
For the tomato jelly
125
ml
Tomato juice
4
Gelatin sheets à 3 g
Salt
Method
1.
For the tomato crème de beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the lukewarm fluid butter and continue to whip at medium speed until the required volume has been achieved.
2.
Add the pureed tomatoes and spices and fold in quickly. Pour the mixture into moulds until half-full and chill well.
3.
For the basil crème de beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the lukewarm fluid butter and continue to whip at medium speed until the required volume has been achieved.
4.
Add the basil puree, cream cheese and spices and fold in quickly. Spread the mixture onto the tomato crème de beurre and freeze briefly. Take out of the moulds and chill well.
5.
For the tomato jelly: dissolve the soaked and squeezed gelatine in the warm tomato juice and season with the salt. Spread the mixture onto the cream before it begins to thicken and chill well.
