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.
CaloriesProteinsFatsCarbohydrates
561.2
kcal28.8g
grams31.5g
grams39.5g
grams1
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.