Basil garlic tomato cream cabbage, balsamic glazed

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Basil garlic tomato cream cabbage, balsamic glazed

Basil garlic tomato cream cabbage, balsamic glazed







Basil garlic tomato cream cabbage, balsamic glazed
Basil garlic tomato cream cabbage, balsamic glazed


Ingredients
Number of rooms
-
25
+

Cabbage paste

8 cl water

10 cl of milk

4 g fine salt

4 g caster sugar

75 g butter

3 eggs

100 g flour

Tomato cream with garlic and basil basil

2 egg yolks

15 g flour

17.5 cl milk

1 clove of garlic

3 teaspoons of tomato paste

17 g butter

fresh basil leaf

Balsamic vinegar icing

30 g balsamic vinegar

15 g sugar





Preparation
TOTAL TIME: 1H50
Preparation: 1h30
Cooking time: 20 min
Step 1
For the choux pastry:
Step 2
Pour water, milk, sugar and salt into a saucepan. Mix. Add the butter and melt over low heat.
Step 3
Once the butter has completely melted, bring the mixture to a boil. Add the flour at one time. Stir well, leaving the pan on medium heat. Continue mixing until the dough is dry.
Step 4
Remove the pan from the heat and add the eggs one by one. Be careful to mix well and obtain a homogeneous consistency between each egg.
Step 5
Place medium sized cabbage on a baking sheet with a piping bag.
Step 6
Bake for about 20 min (until the top is brown) at 180°C.
Step 7
For the tomato cream garlic basil basil:
Step 8
In a saucepan pour in the milk, crushed garlic and tomato paste. Mix well. Bring to a boil.
Step 9
Then add the flour and egg yolks. Stir well until the texture thickens like a pastry cream.
Step 10
Remove the pan from the heat and add the unmelted butter that will mix to make the cream more creamy.
Step 11
Once the cream has cooled (20 minutes waiting), add the finely chopped basil.
Step 12
For training:
Step 13
Once the cabbage has cooled, make an incision from below, and with a small socket, fill it with tomato cream.
Step 14
For balsamic icing:
Step 15
In a saucepan, combine the vinegar and sugar. Bring to a boil and reduce until the desired consistency is reached, over medium heat.
Step 16
Then dip the top part into the glaze just made. Let the cabbage cool in the open air so that the icing settles well.
Step 17
Serve and enjoy!
I add my grain of salt


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