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Budino di gamberi

 Budino di gamberi  

Categoria: Antipasto

Ingredienti per 20 persone:

500 ml. Panna fresca liquida 

500 ml.  di latte

 1000 g. Gamberi cotti sottovuoto

10 N° Uova

20 g. Sale fino

2 g. Pepe bianco macinato 

 500 ml. Panna fresca liquida

10 g. Rosmarino

 40 g. Aglio


Frullare i gamberi nel cutter aggiungere la panna e il latte, aggiungere le uova una alla volta,mentre gira il cutter. Salare e pepare. Mettere in stampi di alluminio precedentemente imburrati.Cuocere a forno a vapore a 85 C° per 30 minuti. Servire con una salsa al rosmarino. Far bollire lievemente la panna 500 ml con 6 spicchi d’aglio e abbondante rosmarino.Passare al chinoise velare il piatto con la salsa e adagiare il budino sopra.Decorare a piacere

 Su piatto Optik a falda larga by Steelite

 Ricetta elaborata con  © ChefMaTe Pro  by Marco Terrile – web: www.chefmate.it – mail: info@chefmate.it



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