|
|
Preparation |
/ 90 min
|
- Mash sweet corn with an immersion blender, push through a sieve and heat up.
- Soak 1 gelatin sheet and mix into the sweet corn mash.
- Separate 50 g of cheese sread, heat up and blend in two tablespoons of beetroot juice and one gelatin sheet.
- Separate additional 50 g of cheese spread, heat up and blend in cooked and sieved spinach and one gelatin sheet.
- Fill up bottom of a silicone praline mold first with the green (spinach), then with the yellow (sweet corn) and finaly with the pink (beetroot) blend in order to get a colored praline cap.
- Put into the fridge to solidify.
- Slowly heat up the rest of the Bovizola spread and stir in the remaining three gelatin sheets.
- Pour this on top of the praline molds.
- Put into the freezer and freeze in order to remove easily from the molds.
|
|
|
Serving suggastion |
Choose some delicious bread and cut in into circles or square shapes, sprinkle with olive oil and bake for short time in the oven. Leave the homemade bruschetta to cool down and then place frozen pralines on top. Leave to thaw at room temperature and serve.
|
|
|
Chef's tip |
| Serve these little snacks with a nice glass of wine. |
|
|
|
Ingredients |
/ 4 persons |
| 300 g |
Bovizola sheese spread 'z bregov (2 packs) |
| 170 g |
(s small tin) sweet corn |
| 2 tbsp |
beetroot juice |
| 30 g |
spinach (frozen or fresh) |
| 6 |
sheets of gelatin |
|
|
