Description
In conclusion, I want to share with You the recipe of a mouth-watering snack cake. A wonderful combination of tender cottage cheese and yoghurt layer, sweet tomatoes and spicy arugula pesto and Basil. Thank you to everyone who has supported us throughout the four weeks of the contest!
Ingredients
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Tomato
3 шт
-
Shallots
1 шт
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A mixture of spices
1,5 ч. л.
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Soy sauce
2,5 ст. л.
-
Yogurt
150 мл
-
Cheese
100 г
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Arugula
40 г
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Basil
40 г
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Pine nuts
10 г
-
Parmesan
20 г
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Olive oil
5 ст. л.
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Gelatin
6 шт
Cooking
First make the tomato layer. Prepare tomatoes, onions and soy sauce. The tomatoes and onion finely chop.
Fry onion with a tablespoon of olive oil, add chopped tomatoes and herbes de Provence, simmer for 5-7 minutes, then break the blender.
For the white layer, punched in a blender cottage cheese with natural yoghurt.
For the pesto put in a blender the arugula, Basil, grated Parmesan, nuts, olive oil and a tablespoon of soy sauce and a good wipe to more or less smooth paste. Now soak the gelatin a little and parallel to the heated mass. For a dense cake, I used two sheets of gelatin for every mix, if you want a more delicate soufflé, you can do one sheet on the ground. Squeeze the gelatine, mix with the masses and let cool.
Form vistream with cling film, pour the cheese-yogurt layer, remove for a few minutes in the freezer. When the mixture solidifies, pour the tomatoes back into the freezer. Then pour the pesto (sorry, I forgot to snap shot...), again in the freezer, finish the second layer of the cheese-yogurt mass and put into the fridge for a couple of hours or overnight.
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