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QimiQ
Benefits
Enhances the natural taste of added ingredients
Stable consistency
Can easily be pre-prepared
Reduces skin formation
15
easy
Ingredients for 10 portions
For the polenta
200
g
Carrot(s)
Olive oil
200
ml
Water
200
g
QimiQ Classic,
room temperature
180
g
Corn Meal
160
g
Parmesan,
grated
160
g
Mascarpone
2
g
Ginger powder
Salt
Pepper
Lemon peel,
finely grated
Nutmeg
To fill
1
small
Carrot(s),
cooked
Method
1.
For the polenta: peel the carrots, slice and cook in the Convotherm until soft.
2.
Puree the carrots with the water and QimiQ Classic. Place into a saucepan and bring to the boil. Slowly add the polenta stirring continuously, remove from the heat and allow to draw. Add the parmesan, mascarpone and ginger and season to taste with salt, pepper, lemon zest and nutmeg.
3.
Half fill a terrine mold lined with cling film with the polenta.
4.
Lay the carrot on the polenta and top with the remaining polenta to fill the mold. Chill well.
5.
Portion into 4 cm thick slices and regenerate at 270° F for 3-4 minutes in the Convotherm.