Anyone who thinks there is a limit to how many appetisers you can make from preserves obviously hasn’t discovered Conservas Serrats. We keep on receiving your fantastic ideas for creations made with our products. Just look at what Dolores has sent in! Her mini tuna panna cottas with pistachios and strawberries speak for themselves. This is just one of the excellent recipes you can find in “Mi gran diversión”, the artist’s blog. Because Dolores, like you, knows that getting out the pots and pans is a great way to have a good time. What could be more fun than experimenting, mixing and kneading, and then presenting delicacies like the ones shown here? By the way, this recipe is specially designed for the Thermomix – that fantastic appliance we’re going to put to great use today!
- 100 gr. Conservas Serrats white tuna
- 200 gr. cream
- 1 cc of Pedro Ximénez wine
- 1 gelatine leaf
- Soak gelatine leaf in cold water. Drain oil from tuna and set aside.
- Blend tuna with cream, Pedro Ximénez, salt/pepper to obtain a fine, creamy consistency (use a sieve if necessary).
- Place in a pan and heat gently, taking care not to bring it to the boil. Remove from heat, add drained gelatine leaf and mix in to dissolve.
- Thermomix: Pour the cream, drained tuna and Pedro Ximénex into the jar, add salt/pepper and blend for 1 minute, increasing speed gradually from 5 to 10.
- Set the program for 10 min/90º/speed 2. 2.
- Add the drained gelatine leaf and mix in for a few seconds on speed 3.
- For both processes, pour the mixture into silicone moulds, cool at room temperature and then place in freezer for 1 hour.
- Remove bonbons from mould while still frozen (it’s much easier this way). Leave to defrost for 10 minutes then serve decorated with chopped pistachios and strawberries.
- NB: Dolores used silicones moulds for this recipe, but you if don’t have any you can use a silicone ice cube tray instead.