Sweet Pepper and Broccoli Cream Slices
Ingredients for 10 portions
- 540 g Danish pastry dough, fresh, 2 packages
For the broccoli cream
- 375 g QimiQ Whip, chilled
- 250 g Broccoli, cooked
- 110 g Butter, melted
- Salt
- Black pepper, ground
- Nutmeg, ground
- 60 g Almonds, grated
For the sweet pepper cream
- 375 g QimiQ Whip, chilled
- 250 g Sweet red peppers, tinned and drained, finely diced
- 110 g Butter, melted
- 2 g Paprika powder, smoked
- Salt
- Black pepper, ground
Preparation
- Roll out both packs of Danish pastry and bake at 180°C for approx. 10 minutes.
- For the broccoli cream: mix the cold QimiQ Whip with the broccoli, spices and grated almonds until smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved. Slowly add the melted butter.
- Place one sheet of the Danish pastry into a deep baking tin as a base. Spread the broccoli cream onto it and allow to chill.
- For the sweet pepper cream: mix the cold QimiQ Whip with the sweet pepper, pepper powder and spices smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved.
- Slowly add the melted butter.
- Spread the sweet pepper cream onto the broccoli cream. Place the second sheet of Danish pastry on top and deep freeze.
- Cut the frozen cream into slices, allow to defreeze slowly in the refrigerator and serve.
QimiQ Whip advantages
- Creamy indulgent taste with less fat
- Deep freeze stable
- Quick and easy preparation