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QimiQ
Benefits
Longer presentation times without loss of quality
Quick and easy preparation
Creamy indulgent taste with less fat
Enhances the natural taste of added ingredients
30
medium
Ingredients for 10 portions
For the pumpkin tartlets
Brioche,
thinly sliced
For the filling
260
g
QimiQ Sauce Base
300
g
Cream cheese
120
g
Sour cream 15 % fat
500
g
Celery puree
240
g
Egg(s)
1
Lemon(s),
juice and finely grated zest
Salt and pepper
1
small pinch(es)
Cinnamon,
ground
1
pinch(es)
Nutmeg,
ground
For the chives espuma
150
g
QimiQ Sauce Base
6
Egg yolk(s)
400
g
Clarified butter
70
White wine reduction/stock
1
Orange(s),
juice and finely grated zest
Ingwer,
pickled
2
small pinch(es)
Curcuma
Salt and pepper
Method
1.
For the base: cut out circles of the brioche slices using dessert rings. Use the brioche circles as a base.
2.
For the filling: mix the ingredients together well and season to taste.
3.
Fill the mixture into the dessert rings and bake in the preheated oven at 105 °C for approx. 20-30 minutes.
4.
Add the chives and parsley and bring to the boil. Whisk in the QimiQ Whip, QimiQ Sauce Base and lemon oil. Season to taste with salt and black pepper.
5.
Fill into a Pacojet beaker and deep freeze to -20 °C. Pacotise and fill into an iSi Gourmet Whip. Pour in one charger and shake well. Serve with the pumpkin tartlets.
