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
Puff pastry Christmas trees
Soup
To serve
How it's done
Puff pastry Christmas trees
Roll out the dough, cover with the pesto, leaving a border of approx. 1 cm all the way around. Place one half of the pastry on top of the other, press down gently, cut into 4 slices. Transfer to a baking tray lined with baking paper. Using a knife, cut into the pieces of dough approx. 7 times on each side, but do not cut all the way through. Twist the resulting strands, brush with almond drink.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
Soup
Heat the oil in a pan. Add the shallots and celeriac, sauté for approx. 4 mins. Pour in the wine and reduce a little. Add the almond drink, water and stock, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 20 mins. Add the almond butter, puree, season.
To serve
Plate up the soup, sprinkle with the almonds and micro greens, serve with the puff pastry Christmas trees.
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