Glaasjes koude bloemkoolcrème met gegrilde pancetta

_Foto_Glaasjes_koude_bloemkoolcreme_met_pancetta.jpg

Eigenschappen

Bereidingstijd: 15 min

Menugang: Voorgerecht

Bereidingswijze: Stomen

Aantal personen: 10 pers.

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Ingrediënten:

  • 1200 g bloemkoolroosjes uit de diepvries
  • 10 sjalotjes, vers of uit de diepvries
  • 1 citroen
  • 40 cl vloeibare room (vol of halfvol, kijk bij halfvolle room na of hij mag koken)
  • 25 cl water
  • 10 plakjes pancetta
  • zout
  • peper

Bereidingswijze

Pel desjalotjesen snijd ze in vieren. Stoom debloemkoolroosjesgaar. Desjalotjesfruiten. Snijd intussen de pancetta in kleine blokjes. Verwarm een braadpan.Leg als de pan goed warm is de stukjes pancetta erin. Bak deze tot ze goudgeelkleuren en laat ze uitlekken in een vergiet.Pureerdesjalotjesen debloemkooltot een glad mengsel en giet het in een pan. Voeg de room toe en laat alroerend 5 minuten zachtjeskoken. Brenghet mengsel op smaak. Voeg ook een beetje water toe als de room te dik is. Haalde pan van het vuur en laat het mengsel afkoelen. Knijp de halvecitroenuit en meng hetsap doorhet mengsel. Bewaar in de koelkast tot het gerecht wordt opdient. Serveer debloemkoolcrème in doorzichtige glazen en bestrooi ze op het laatste moment metde pancettacroutons.

 

Hoofdingrediënten

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37 gedachten over “Glaasjes koude bloemkoolcrème met gegrilde pancetta”

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