TOP FROLLA SALATA |
uova intere |
burro 82% m.g. |
Pomodori HG Cesarin |
panna liquida |
latte |
tuorli d'uovo |
formaggio fresco in polvere |
sale |
Pepe macinato |
Noce moscata in polvere |
Speck |
Asparagi |
acqua |
gelatina 200 bloom in polvere o fogli |
SALTY SHORTCRUST
Ingredients
TOP FROLLA SALATA
1000g
eggs
100g
unsalted butter 82% fat
400g
Pomodori HG Cesarin
300g
Preparation
Mix the savory pastry top, eggs and butter (20°-22°) in a planetary mixer, using the leaf attachment.
When the mixture is uniform and compact, add the peppers and mix for a few seconds.
roll out, print and line the shortcrust pastry tartlets.
SPECK QUICHE
Ingredients
liquid cream
200g
milk
50g
egg yolks
20g
eggs
100g
50g
salt
5g
2g
1g
Speck
50g
Preparation
Using a whisk, mix the eggs, egg yolks, grated parmesan, salt, pepper and nutmeg. Add the hot cream and milk to the mixture and mix well. Then brown the speck in a pan with a little olive oil. Place the speck on the bottom of the tartlets and fill with the quiche up to 3/4 of the capacity. Cook for about 18 minutes at 155°.
ASPARAGUS ASPIC
Ingredients
Asparagus
100g
water
60g
gelatin powder or sheets 200 bloom
3g
salt
1g
0,5g
Preparation
Boil the asparagus in water. Season them with salt,
pepper and a drizzle of oil. Prepare the gelatin by mixing it in 50 g of warm water.
Place the seasoned asparagus tips into the silicone half spheres and fill to the brim with
the gelatin solution. Breaking down negatively
Final composition
After cooking the tartlets with asparagus quiche, wait for them to cool.
Remove the half spheres of aspic and place them on the tartlets. Brush the olive domes to shine them.