Flan trompe l’oeil for Christmas
What would you say if we propose you a flan as a Christmas appetizer? It may seem strange, but in reality it is a trompe l’oeil, that is, a recipe that seems like one thing, but is actually quite another. In this case, Agustín, from Elbullirdeagus, has sent us an ideal trompe l’oeil for Christmas, due to its attractive golden color.
It looks a lot like a typical dessert flan, but only in shape and colors. Because in trompe l’oeil nothing is what it seems ... For tasting your own Christmas trompe l’oeil at home, we give you the Agustín’s delicious recipe, first in video format, and below, in writing. Let’s get to work and enjoy!
- Pickled mussels - one can
- Yellow pepper - 1/2
- Cucumber - 1/4 (remove the part of the seeds)
- Extra virgin olive oil - a spurt of oil
- Balsamic cream of Modena
- Gelatin - two sheets
- Drain the can of Serrats mussels and, with the help of a knife or scissors, remove the black lips from the mussels.
- Add the mussels to the mixing glass.
- Peel the cucumber and cut it into pieces (remove the entire inner area of the seeds with a spoon).
- Peel the garlic clove.
- In a blender or food processor glass, introduce the cucumber, the peeled garlic clove (remove the inner germ of the garlic).
- Add the pepper and a dash of extra virgin olive oil. Beat everything until it is very fine.
- Put the gelatins in cold water. Wait 5-10 minutes until they are soft.
- Heat the mixture and add the drained gelatins. Swirl until they are well dissolved.
- In containers for puddings, pour a splash of Modena balsamic cream and fill with the hot mixture. Let cool and put in the fridge until the mixture is solid (2 to 3 hours).
- Unmold and present as if it were a pudding, to produce the surprise effect.
Quite a Christmas surprise! Thanks, Agustín
Mussels from the Galician Rías. 120 g can
If you like this recipe, you can make it at home with the mussels available in our online store.Buy