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Parsnip, cauliflower puree
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
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This is something incredibly gentle and delicious. Everyone will eat, even those who are not on a diet. It was reminiscent of the good, good Staburadze "Cherry Whim". Now it will be my "whim".
Dates aplej with boiling water and leave to soak.
Put the cherries in a saucepan, add sweetener as needed and bring to a boil, stirring, until the juice begins to separate. Add 10g of starch, stirring, heat until the mass begins to thicken. Remove from heat and allow to cool.
Separate egg whites from egg yolks
Beat egg yolks with banana, cocoa, yogurt, coconut oil, soda.
Add the soaked dates and cover everything very well again.
Add flour. Set aside a little "rise".
Whisk the egg whites into a stiff foam and mix gently into the dough.
1/2 of the dough is poured into the form, flattened and bake for ~ 15-20 minutes at 180 degrees.
Remove and carefully pour out of the mold.
In the form pour the other half of the dough and bake the other biscuit.
For cream - cottage cheese is blended with fresh cheese, sweetener, vanillin.
The cream is smeared on the disc, a layer of berries is placed on top. On top of the second puck and the remaining berries on top.
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Finished product weight 1394
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.
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
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