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
Base
Mixture
To decorate
How it's done
Base
Blitz the bread sticks in a food processor or crush finely in a plastic bag using a rolling pin, mix with the butter. On plates, fill the crushed bread sticks into two round cutters, each approx. 7 cm in diameter, press down firmly, chill.
Mixture
In a bowl, mix the gorgonzola with all the other ingredients up to and including the thyme, mix, season. Drain the gelatine well, dissolve in hot water, combine with 2 tbsp of the gorgonzola mixture, immediately stir into the remaining mixture. Using a rubber spatula, carefully fold in the whipped cream. Pour the mixture over the grissini bases, cover and leave to set in the fridge for approx. 30 mins.
To decorate
Mix the raspberries and condimento. Carefully remove the cookie cutters, top the tartlets with the raspberries.
| Tip: | For a more intense flavour, drizzle Condimento al Lampone over the finished tartlets. |
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