Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Champagne cream cheese
Batter
Blinis
Topping
How it's done
Champagne cream cheese
Combine the cream cheese and sparkling wine using the whisk on a hand mixer, mix in the thyme and pepper, chill.
Batter
Mix the flour, salt, sugar and dried yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, mix well with a wooden spoon. Cover the batter and leave to stand for approx. 1 hr. Beat the egg white with the salt until stiff, carefully fold into the batter. Preheat the oven to 60 °C and warm a plate.
Blinis
Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
Topping
Spread the champagne cream cheese on top of the blinis, add the beetroot or fish, garnish with thyme. Season the beetroot blinis with salt.
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