Creme de mais, pignons de pin et chou


  • 2 tbsp. at s. olive oil
  • 10 sprigs of chives or flat-leaf parsley
  • 1/2 lime
  • 2 g (0,0044 lbs) of agar-agar
  • 20 cl of milk
  • 4 large tomatoes, hollowed out
  • 2 cans of corn 
  • Red cabbage sprouts purchased or to grow yourself
  • A bag of pine nuts
  • Salt and pepper

Drain a can and a half of corn (430 g) and mix until obtaining a smooth cream.
Add the milk, salt and pepper.
In a saucepan, heat the corn cream with the agar-agar for 5 minutes.
Add the sprockets. Divide this cream into the glasses and set aside in the fridge.
Mix the lemon zest and juice, set aside.
Cut the flesh of the tomatoes into small cubes, sprinkle with lime juice, season.
Add the chopped herbs and set aside.
Carefully pour the toppings over the corn cream in layers of color
(tomatoes, corn kernels, tomatoes, etc.) starting and ending with the
tomatoes.
Decorate the glasses with red or white cabbage sprouts.


 

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