Description
Delicious, very delicate and at the same time, moderately spicy cold appetizer will amaze you and your guests! Prepares quickly and easily, looks very impressive on the table, highly recommend! For the recipe thank you chef Mariana.
Ingredients
-
Cauliflower
200 g
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Milk
150 ml
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Dutch cheese
40 g
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Gelatin
8 g
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Pepper white
-
Black pepper
-
Salt
-
Tomato
150 g
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Parsley
1 Tbsp
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Olive oil
1 Tbsp
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Garlic
1 tooth
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Lemon juice
1 tsp
Cooking
Cauliflower disassemble on inflorescences and boil until tender. You can use frozen cabbage.
Soak gelatine in a little cold water. From the basic quantity to take 4 tbsp of milk and bring to a boil, then dissolve in it the swollen gelatin. Directly hot the cabbage put in the blender, pour the milk, dissolved gelatin, salt, given the saltiness of the cheese, pepper, white pepper and grind to puree.
Add grated cheese and grind again thoroughly.
Pour into prepared serving containers and put a few hours in the fridge.
Cut the tomatoes into cubes, add garlic, parsley, oil, salt and black pepper from the mill, the lemon juice and mix well.
Place the salad on top of the Panna cottas and serve.
Help yourself!
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