Baked carrots with black truffle
4 servings
75 minutes
The recipe was shared with us by the brand chef of the Sapiens restaurant Ilya Blagoveshchensky.
Calories561.2kcal
Proteins28.8grams
Fats31.5grams
Carbohydrates39.5grams
1
First, prepare the parmesan mousse. Grate the parmesan and suluguni cheese.
- Parmesan (Parmigiano Reggiano): 200 g
- Smoked suluguni cheese: 70 g
2
Heat the milk in a saucepan. Add the cheeses. When they melt, stir and add wine.
- Whole milk (3.2%): 400 ml
- Parmesan (Parmigiano Reggiano): 200 g
- Smoked suluguni cheese: 70 g
- Dry white wine: 60 ml
3
Simmer for 15-20 minutes.
4
Then add the cream and stir until thickened.
- Whipping cream 33%: 116 ml
5
Remove from heat and blend everything with a blender.
6
Pass through a sieve. The mousse is ready.
7
Send the whole carrot with greens to a preheated oven at 180 degrees for 40-50 minutes.
- Carrot: 16 pieces
8
Take the carrot and add parmesan mousse to it.
- Parmesan (Parmigiano Reggiano): 200 g
- Smoked suluguni cheese: 70 g
- Dry white wine: 60 ml
- Whipping cream 33%: 116 ml
9
Drizzle with honey and sprinkle with grated black truffle.
- Honey: 28 g
- Truffle: 2 g
10
To serve.
