Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
400g of courgettes
40g yellow onions
12g vegetable stock
100ml liquid cream 35%
120g of Aix&terra organic pepper salad
20ml ofaix&terra organic chilli pepper olive oil
40g cheese Monk's head
20g farmhouse bread
10g slivered almonds
Salt and pepper.
Prepare a vegetable stock to taste.
Cut the courgettes into small cubes. Mince and fry the onion over a medium heat. Add the courgette cubes.
Pour in the vegetable stock and cook until the courgettes have melted. Drain the courgettes, taking care to keep the stock. Blend until you have a smooth velouté. Keep refrigerated.
In a bowl, mix the Poivronade bio aix&terra35% liquid cream andaix&terra organic chilli pepper olive oil. Blend and strain. Adjust the seasoning to taste. Pour into a siphon and refrigerate.
Brown mini bread croutons in the oven, seasoning with aix&terra Organic Chilli Pepper Olive Oil. Dice or corolla the monk's head.
In a soup plate, pour the courgette velouté and a splash of aix&terra Organic Poivronade using the siphon. Add shavings of monk's head, a few croutons and flaked almonds. Finish with a dash of aix&terra Organic Pepper Olive Oil. Season with salt and pepper.
You can also make this recipe for courgette gazpacho with the Cream of Parmesan with Menton lemon aix&terra.
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