Ingredients
For 4 portions
For the courgette puffers
125g
QimiQ Cream Base, unchilled
1small
Courgette(s), finely diced
25g
Butter
200g
Low fat quark [cream cheese]
150g
Wheat semolina, fine
2
Egg yolk(s)
1pinch(es)
Salt and pepper
1pinch(es)
Ground nutmeg
g
Sunflower oil, to fry
For the sweet pepper sauce
125g
QimiQ Cream Base, chilled
1ea
Onion(s), finely diced
1tbsp
Butter
150ml
Vegetable stock
1tsp
Smoked sweet paprika
1pinch(es)
Salt and pepper
2ea
Sweet pepper(s), finely diced
Preparation
- For the courgette puffers: cook the courgettes in the butter until firm to the bite and allow to cool.
- Whisk the unchilled QimiQ Classic smooth. Add the quark, semolina, egg yolk and seasoning and mix well.
- Knead the courgettes into the dough, season to taste and allow to rest over night.
- Form puffers and fry on both sides until golden brown.
- For the sweet pepper sauce: fry the onion in butter. Add the vegetable stock, sweet pepper powder and spices and bring to the boil. Add the sweet peppers, bind with the corn flour and bring back to the boil.
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