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QimiQ
Benefits
Full taste with less fat content
Acid stable and does not curdle
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
25
easy
Ingredients for 10 portions
For the Avocado Crème Fraiche Foam
150
g
QimiQ Whip
10
g
Spinach,
pureed
200
g
Avocado(s)
60
ml
Lemon juice
15
ml
Olive oil extra virgin
2
g
Salt
1
g
White pepper
100
g
Crème fraîche
To garnish
2
g
Prosciutto crisps
For the strawberry gazpacho
290
g
QimiQ Classic
1500
g
Strawberries
500
g
Cucumber(s),
peeled
350
g
Red onion(s)
20
g
Cilantro / coriander
30
g
Parsley
15
g
Jalapeno peppers
80
g
Red wine vinegar
45
ml
Lemon juice
30
ml
Olive oil extra virgin
9
g
Salt
0.3
g
Black pepper,
ground
15
g
Garlic,
squeezed
2
g
Basil,
fresh
0.85
g
Hot sauce
To garnish
Cilantro / coriander leaves
Method
1.
For the foam: burr mix the ingredients in a suitable vessel until smooth.
2.
Pour into an iSi Gourmet Whip bottle, charge and chill vertically until needed.
3.
For the prosciutto crisps: slice the prosciutto very thinly and place on a silicon mat. Cover with another silicon mat and top with 2-3 sheet pans. Cook at low temperature for several hours or until nice and crisp.
4.
For the strawberry gazpacho: place the QimiQ Classic, 3/4 of the washed strawberries, 1/2 of the cucumbers, ½ of the onions, 1/4 of the cilantro and the parsley into a food processor and blend at high speed until pureed (for about 30 sec.).
5.
Place the mixture into a suitable vessel, cover and chill.
6.
Finely dice the rest of the ingredients. Mix with the pureed mixture, season and chill until needed for service.
7.
Serve in a chilled bowl topped with the Avocado and Creme Fraiche Foam. Garnish with cilantro leaves.