Vegetable Puree

Rating: 3.5 / 5.00 (2 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Make the vegetables in a little water until they are quite soft. Whisk together with the cooking water (it must be really little water).

Let the gelatine melt in the mixed vegetables, season, cool until it starts to thicken. Fold in the whipped cream, fill into Dariol molds and set aside to cool.

Source Manfred Salmhofer

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