From the garden

Name: From the garden
Ingredients: 4 g Salt; 150 g Flour; 40 g grated Blue Stilton; 15 g Icing sugar; 30 g Sunflower oil; 180 g Beet juice; 1 units.items silicone butterfly mold; 1 units.items silicone butterfly mold; 5 Cream; Mashed potatoes; 225 g butternut squash purée; 60 g Poly-D; 100 g Flour; 100 g Melted butter; Salt; 100 g Egg white; Salt; 20 g Flour; 40 g Isomalt; 30 g Melted butter; 60 g Egg white; 2 Garam masala; Salt; 8 g palatinose; 1 units.items silicone Eden mold; 0.5 units.items Époisses cheese; 1 units.items silicone piuma mold; Tempura flour; 40 g finely grated cheese; 20 g Cornmeal

Edible crispy cheese butterflies and vegetable leaves.Tasty snacks with the aperitif in the flavors Parmesan cheese, pumpkin, blue stilton, epoisses and garden herbs.

Ingredients

4gSalt

150gFlour

40ggrated Blue Stilton

15gIcing sugar

30gSunflower oil

180gBeet juice

1units.itemssilicone butterfly mold

5Cream

Mashed potatoes

100gFlour

100gMelted butter

Salt

100gEgg white

0.5units.itemsÉpoisses cheese

225gbutternut squash purée

60gPoly-D

Salt

40gIsomalt

2Garam masala

8gpalatinose

1units.itemssilicone Eden mold

20gFlour

30gMelted butter

60gEgg white

Salt

1units.itemssilicone piuma mold

40gfinely grated cheese

20gCornmeal

1Parsley

1units.itemsgarlic clove

Tempura flour

Water

Furikake salmon

Salt

1units.itemssilicone piuma mold

Preparation

Freeze the cheese so it is easier to grate.
Then mix everything into a batter.
Spread thinly in the butterfly mold and bake at 170°C for about 8 minutes.
Shape immediately while still warm.

Heat 5 dl cream with half an epoisses cheese until the cheese is melted.
Mix this into a dry mashed potato to make a cream.
Weigh out 100 grams.
With the rest of the ingredients, make a batter, spread thinly in the butterfly mold, and bake at 170ÀöC for about 8 minutes in the oven.
Shape while still warm.

Peel and cook the butternut squash.
Purée while warm until smooth and sieve if necessary.
Weigh out 225 grams.
While still warm, mix this in the food processor with the other ingredients to make a batter.
Spread thinly in the mold and bake at 90˚C for 60 minutes.

Mix everything with a whisk to make a batter.
Spread thinly in the mold and bake at 170°C for about 8 minutes.

Mix the tempura flour with water to make a spreadable batter.
Add salt and furikake and mix well.
Cut the mold to a smaller size.
Spread the batter thinly and fry with the mold in oil at 180°C until crispy. Usually, they come out of the mold when done.