500 g QimiQ Classic, unchilled 500 g Natural yoghurt 200 g Gruyère min. 50% fat Salt and pepper 540 g Puff pastry
Preparation
1. Roll out the puff pastry. Cut out 20 circles and brush with egg. Prick with a fork and bake at 210°C (conventional oven) for approx. 10 minutes. 2. Mix the QimiQ Classic and the remaining ingredients with a blender until smooth. 3. Place a circle of puff pastry into a dessert ring, spread the cream onto it and finish wuth another circle of puff pastry on top. Chill for at least 4 hours, preferably over night. 4. Use a sharp knife to release the pastry from the inside of the ring, carefully remove and serve.
