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Cherry tart with meringue cap
As the holidays approach, fantasies are once again running wild. Cherry-curd tart with delicate meringue cap.
Savoury cakes sometimes turn out even tastier, and this one is very easy to prepare.
Cut the salmon into smaller pieces, add curd, garlic, salt, and pepper and blend into a homogeneous mass.
Add the ricotta and whisk again.
Add chopped dill, finely chopped bell pepper and sun-dried tomatoes. Mix everything.
Pour gelatin with water and let it swell. Melt it in a water bath or with pulses in a microwave oven and add to the mass. Stir and leave to harden.
Cut the breadsticks in half. When the mass begins to harden, transfer it to a heart-shaped mould. Put bread sticks on the edges of the mould - they will hold the salmon mass together. Fill out the form and put the cake in the refrigerator.
When the filling mass has hardened, remove the mould and decorate the cake with cream (blended culinary curd "Baltais" with Hellmans' Lighter 3% mayonnaise).
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Finished product weight 1555
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As the holidays approach, fantasies are once again running wild. Cherry-curd tart with delicate meringue cap.
Chicken fillet meatballs with turnip and paprika. This time I fried them in a pan. They turned out very tender and juicy.
Pavisam nejauši pagatavoju no tā, ko atradu ledusskapī. Un es jums teikšu – nu ļoti gardi!
We continue to eat ice cream, because it's summer! This time without lactose.
