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
Enhances the natural taste of added ingredients
Creamy indulgent taste with less fat
Quick and easy preparation
30
easy
Ingredients for 10 portions
For the spring herb dip
300
g
QimiQ Whip,
chilled
150
ml
Vegetable stock
40
g
Green pesto,
wild garlic oder parsley
120
g
Cream cheese
1
pinch(es)
Salt and pepper
Sugar
For the asparagus Cordon Bleu
10
Pork escalope(s) à 160 g each
Salt and pepper
10
slices
Ham
10
slices
Gouda min. 45 % fat
800
g
Asparagus,
peeled, blanched
AP Flour,
for breading
Egg(s),
for breading
Bread crumbs,
for breading
Vegetable oil,
to fry
Method
1.
For the spring herb dip: blend the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.
2.
Pour into an iSi Gourmet Whip, screw in one charger and shake well.
3.
For the asparagus Cordon Bleu: plate the pork escalopes and season to taste. Top with the ham, cheese and asparagus. Roll in and bread with the flour, eggs and bread crumbs.
4.
Fry in hot oil and allow to drip off on kitchen paper.
5.
Serve the asparagus Cordon Bleu with the spring herb dip.
