Sweet Pepper and Broccoli Cream Slices
A QimiQ gourmet dish. QimiQ Whip advantages: creamy indulgent taste with less fat; deep freeze stable; quick and easy preparation.
Ingredients
| 540 g | Danish pastry dough, fresh (2 packages) |
| 375 g | QimiQ Whip, chilled (for broccoli cream) |
| 250 g | Broccoli, cooked |
| 110 g | Butter, melted (for broccoli cream) |
| — | Salt |
| — | Black pepper, ground |
| — | Nutmeg, ground |
| 60 g | Almonds, grated |
| 375 g | QimiQ Whip, chilled (for sweet pepper cream) |
| 250 g | Sweet red peppers, tinned and drained, finely diced |
| 110 g | Butter, melted (for sweet pepper cream) |
| 2 g | Paprika powder, smoked |
Instructions
- 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.