1 ltr | wortelsap |
5 ml | gembersiroop |
12 gr | gelatine |
4 dl | slagroom |
120 gr | eiwit |
gemberrasp, naar smaak | |
zout en peper, naar smaak |
60 gr | zwarte haringkaviaar |
12 gr | paprikapoeder, mild |
6 st | takjes dille |
12 st | blaadjes groene sla |
Wortelmousse
Kruidenbrick
Bestrijk 3 plakken brickdeeg met eiwit, strooi hierover gehakte peterselie en gehakte dragon. Rasp hier Parmezaanse kaas over. Leg er weer een plak brickdeeg op en bak af op 180 gr C.
Snijd ze na het bakken meteen in de gewenste vorm.
Tussengerecht
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