THE fresh cheese and asparagus puddings they are a delicate appetizer that is prepared without difficulty but ensures a delicious result, in taste and appearance. A perfect recipe for yours spring menu.
Ingrediants
- 230 g of flour 00
- 40 g of almond flour
- 30 g of grated Parmesan cheese
- 130 g of butter
- 1 egg
- black pepper
- salt
FOR THE COOKIES:
- 250 g of fresh spreadable cheese
- 120 ml of milk
- 300 ml of fresh cream
- the zest of 1 lemon
- 1 bunch of asparagus
- 8 g of food gelatin in sheets
- salt
- pepper
- mint leaves
FOR THE PUDS:
THE fresh cheese and asparagus puddings are perfect idea for a starter delicate in flavors and colors, which is prepared with simple ingredients but ensures a wow effect result.
The recipe does not foresee difficulties, the biscuits are based on one salted shortbread made brittle by almond flour and i cheese and asparagus puddings, slightly scented al lemon, they are prepared easily and in a short time. However, it is necessary to respect the resting times: of the pasta so that it can then be spread easily and of the puddings, in the refrigerator, so that they settle and can be unmolded without effort.
If you are looking for other ideas to prepare appetizers with asparagus also try the asparagus in puff pastry or crispy meatballs with asparagus.
On the other hand, if you like idea of serving appetizers And salty biscuits you can taste the Baci di dama with cheese, the savory biscuits with smoked salmon mousse or the very simple but delicious savory biscuits with seeds and spices.
OTHER TASTY RECIPES: Panna cotta with Parmesan cheese with pear compote in wine, Bavarian goat cheese, salted cannoli with pea cream
How to prepare: Fresh cheese and asparagus puddings
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
20 min
- Resting place
- IN THE FRIDGE
- Rest time
-
6h
- Portions
-
8
How to prepare: Fresh cheese and asparagus puddings
To begin with, prepare the biscuits that will form the basis of the fresh cheese and asparagus puddings. In the bowl of the planetary mixer, sift the white flour and mix it with a spoon together with the almond flour. Add the cold butter cut into cubes, the grated Parmesan cheese, a pinch of black pepper, a pinch of salt and work with the K hook. Finally, add the egg and operate the appliance again until the mixture is homogeneous and uniform. Take it out, quickly form a ball and wrap it in cling film. Place in the refrigerator to cool for about 2 hours. You can obviously carry out the same operations by kneading by hand.
Meanwhile, steam the asparagus until they are very tender. Let them cool, set aside a few tips for decoration, and transfer them into the bowl of the mixer together with the fresh cheese, salt, pepper and lemon zest. Blend to obtain a homogeneous cream.
Soak the gelatin in cold water for the time indicated on the package and bring the milk and cream to a boil in a small saucepan. Add the well-squeezed gelatin, stir to melt it and add it to the prepared asparagus cream. Mix and pour into 8 single-portion pudding molds, slightly moistened with water. Level the mixture and let it rest in the refrigerator for at least 6 hours.
Transfer the biscuit dough onto the floured pastry board and roll it out into a 5 mm thick sheet with a rolling pin. With a pastry cutter having the diameter of the base of the pudding molds, make 8 biscuits that you will place on a baking sheet lined with parchment paper, appropriately spaced by 3-4 cm. Cook them in a preheated oven at 180 ° for about 15-17 minutes or in any case until they appear slightly golden on the surface. Remove from the oven and let them cool on the pan.
When ready to serve, turn out the puddings on each biscuit (already placed on the serving dish) by passing the blade of a sharp knife along the edges of the molds. Complete with the mint and the asparagus tips that you have kept aside.
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