krem z pomidorów cherry

Składniki

• 250 g pomidorków cherry
• 70 g pora pokrojonego w półtalarki
• 3 łyżki oliwy z oliwek
• 1/2 główki czosnku
• 43 g Planton Chef Creamo 18%
• 5 g świeżych liści mięty
• 1 kropla Amolu
• 12,5 g orzechów włoskich
• sól, pieprz

Sposób przygotowania

Do naczynia żaroodpornego wkładamy pomidorki wraz z gałązkami, polej oliwą (1,5 łyżki), dopraw solą i pieprzem. Połowę główki czosnku owiń folią aluminiową i dodaj do pomidorków. Całość wstaw do piekarnika nagrzanego do 180°C (termoobieg grzałka dolna). Po upływie 30 minut, ostrożnie wyjmij czosnek z piekarnika by mógł przestygnąć. Pora zanurz w wywarze, który powstał w wyniku zapiekania pomidorków (pamiętaj, aby por był zanurzony w wywarze - w przeciwnym razie może się spalić). Naczynie z pomidorkami i porem wstaw ponownie do piekarnika na 20 minut. Przygotuj sos - zmiel upieczony czosnek, mięte i orzechy włoskie z pozostałą oliwą. Dodaj wegańską śmietanę i amol. Dopraw solą i pieprzem. Wyjmij z piekarnika upieczone warzywa. Całość, wraz z wywarem, zblenduj by uzyskać jedwabistą konsystencję. Krem podawaj w kubku lub głębokiej misce z dodatkiem sosu i ułożonym na wierzchu listkiem mięty.

MAGDA plant-based sp. z o. o.

34-424 Szaflary, ul. Zakopiańska 35A,

www.magdaplantbased.com

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Krem z pomidorów cherry

Składniki

Sposób przygotowania