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QimiQ
Benefits
Quick and simple preparation
Longer presentation times possible under proper refrigeration
Smooth and creamy consistency in seconds
Ingredients for 10 portions
For the basil oil
300
g
Basil
20
g
Garlic
100
g
Spinach
175
ml
Olive oil
For the Parmesan basket
400
g
Rio Briati Parmesan,
grated
For the Parmesan soup
400
g
QimiQ Sauce Base
80
g
Shallot(s),
minced
30
g
Carnaroli rice
60
ml
Olive oil
125
ml
Dry white wine
30
g
Vermouth dry
600
ml
Chicken stock
250
g
Rio Briati Parmesan,
grated
Salt and pepper
2
g
Bay leaves
Thyme
For the Parmesan foam
420
g
QimiQ Classic
200
g
Rio Briati Parmesan,
grated
250
g
Mozzarella,
grated
80
g
Cream cheese
90
ml
Olive oil
Salt and pepper
Method
1.
For the basil oil: blend all the ingredients until smooth using an immersion blender.
2.
For the Parmesan baskets: arrange the grated Rio Briati Parmesan in circles onto a silpat mat or baking paper and bake in a oven at 350 °F until the Parmesan gets a color. Remove from the oven and place the Parmesan circles onto round molds. Allow to cool.
3.
For the Parmesan soup: sauté the shallots with the rice in hot oil and douse with the white wine and vermouth. Add the chicken stock and allow to simmer lightly. Add the QimiQ Sauce Base and Rio Briati Parmesan and blend smooth. Season to taste with salt and pepper and refine with the herbs.
4.
For the Parmesan foam: mix all the ingredients together until smooth using an immersion blender and heat in a saucepan. Fill into an iSi Gourmet Whip bottle, screw in one charger and shake well.
5.
Pipe the Parmesan foam into the Parmesan baskets. Refine the Parmesan soup with the basil oil and serve with the Parmesan baskets.