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
Creamy indulgent taste with less fat
Freezer stable
Quick and simple preparation
15
Ingredients for 10 portions
2
package
Danish pastry dough, fresh
For the broccoli cream
375
g
QimiQ Whip,
chilled
250
g
Broccoli, cooked
110
g
Butter,
melted
Salt
Black pepper,
ground
Nutmeg,
ground
60
g
Almonds,
grated
For the sweet pepper cream
375
g
QimiQ Whip,
chilled
250
g
Red bell peppers, tinned and drained,
finely diced
110
g
Butter,
melted
2
g
Paprika powder,
smoked
Salt
Black pepper,
ground
Method
1.
Roll out both packs of Danish pastry and cut into 3 lanes. Blind bake at 180 °C for approx. 10 minutes.
2.
For the broccoli cream: mix the cold QimiQ Whip with the broccoli, spices and grated almonds until smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved. Slowly add the melted butter.
3.
Place one sheet of the Danish pastry into a deep baking tin as a base. Spread the broccoli cream onto it and place the second sheet of Danish pastry on top. Allow to chill.
4.
For the sweet pepper cream: mix the cold QimiQ Whip with the sweet pepper, pepper powder and spices smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved. Slowly add the melted butter.
5.
Spread the sweet pepper cream onto the Danish pastry. Place the last sheet of Danish pastry on top and deep freeze.
6.
Cut the frozen cream into slices, allow to defreeze slowly in the refrigerator and serve.