John Myers
Contents
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Ingredients
For the cream cheese mousse:
- 225 g Potting
- 225 g Gorgonzola
- 3 Bl. Gelatin
- 3 tbsp Cream
- 30 g Roasted and chopped hazelnuts
- 270 ml Whipped cream
- Salt and pepper
For the cranberry dressing:
- 35 ml Orange juice
- 65 ml Bianco balsamic vinegar
- 90 ml Olive oil
- Salt and pepper
- Honey
- 3 tbsp Cranberries from the glass
For the Parmesan croissants:
- 100 g Butter
- 100 g Grated Parmesan
- 1 Pc. Egg
- 100 g Flour
Instructions
Cream cheese mousse:
- Soak the gelatine in plenty of cold water. Pass the curd cheese and the Gorgonzola with the brisk Lotte. Dissolve the squeezed gelatine in the liquid cream in a hot water bath and add to the cheese mixture with the hazelnuts. Gradually fold in the whipped cream and season with salt and pepper. Fill the cream cheese mousse into any shape and place in the refrigerator for at least two hours.
Parmesan croissants:
- Grease the cavity of the vanilla croissant baking sheet with melted butter. Then put the tray in the refrigerator for about 10 minutes so that the dough can be spread more easily.
- Stir the butter until creamy. Add the Parmesan and stir both with the whisk on the highest setting for 1-2 minutes. Add the egg and stir in. Sift the flour and stir it into the mixture.
- Spread the dough with the spatula into the recess of the baking sheet and then slide it onto the middle rail in the oven preheated to 200 degrees. Bake the croissants for about 10 minutes until golden. Do not let the pastry get too dark, otherwise it will taste bitter quickly. Let the croissants cool down briefly in the mold and then fall out of the mold. Depending on your taste, you can add garlic, rosemary, thyme or oregano to the dough.
The dressing:
- Mix all ingredients together well.
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 8.8gProtein: 10.2gFat: 13.4g
