John Myers
Contents
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Ingredients
Parmesan mousse
- 4 sheet Gelatin
- 300 ml Whole milk
- 150 g Parmesan
- 1 pinch Salt
- 1 pinch Cayenne pepper
- 250 g Whipped cream
Honey plums
- 10 piece Plums
- 2 tbsp Butter
- 3 tbsp White balsamic vinegar
- 3 tbsp Honey
Hot prawns
- 350 g Fresh prawns
- 75 g Diced bacon
- 1 piece Red chilli pepper
- 1 piece Clove of garlic
- 1 tbsp Oil
- 1 pinch Salt
- 40 g Pine nuts
Instructions
Parmesan mousse
- Soak the gelatine and grate the Parmesan. Heat the milk, add the grated Parmesan cheese and let it dissolve while stirring constantly. (The milk must not boil!)
- Then heat the softened gelatine in a saucepan until it melts. Then add about 3-4 tablespoons of the Parmesan milk, stir and then pour everything back into the Parmesan milk. Stir again and pull off the stove. Season with a little salt and cayenne pepper and put in the fridge for about 1 hour.
- After an hour, stir the Parmesan milk again, as the cheese may have settled at the bottom. Whip and fold in the cream and then refrigerate again for at least 3 hours.
Honey plums
- Cut the plums into small cubes and fry in butter. Deglaze with white balsamic vinegar, add honey and let it simmer briefly. Then season with a little salt and pepper as needed.
Hot prawns
- Fry the prawns in a little oil (the product must be completely thawed and patted dry). Cut the chilli pepper and clove of garlic very finely, add them with the bacon cubes and fry everything together. Then roast a few more pine nuts.
Nutrition
Serving: 100gCalories: 222kcalCarbohydrates: 6gProtein: 13gFat: 16.2g
