Bresc BV

Drink snacks

Ingredients

4
  • 4 large Dutch mushrooms
  • 8 escargots
  • 10 g Bresc garlic, chopped
  • 100 gr alioli
  • 10 gr Bresc Premium basil pesto
  • Salt and pepper
  • 0.5 celeriac
  • 100 gr Bresc alioli with red chilli
  • 50 g mozzarella
  • 10 g Bresc Garlic puree
  • 40 g olive oil
  • 50 g Bresc Black Kalamata olive tapenade
  • 8 Bresc Sweet-and-sour cherry tomatoes garlic parsley
  • 1 g Bresc Halkidiki olive tapenade
  • 100g self-raising flour
  • 3 eggs
  • 12 Bresc Cherry tomatoes garlic parsley
  • 150 g goat’s cheese (cream cheese)
  • 12 sprigs cress

Preparation method

Mix the escargots with the garlic puree and season with salt and pepper. Remove the stalks from the mushrooms and blanch the mushrooms for 1 minute. Fill each mushroom with 2 escargots, including the marinade. Mix the alioli into the pesto. Spoon the alioli-pesto stuffing into a piping bag and pipe it into the mushroom so that the escargots are completely covered. Cook the mushrooms au gratin in the oven for 5 minutes at 200 °C.

Slice the celeriac into 4 slices, approx. 0.5 cm thick If necessary, use a cutter to cut out circles from them. Mix the garlic puree into the olive oil and spread it onto the slices of celeriac, then seal and vacuum the slices in a vacuum bag. Cook the celeriac in the sous-vide at 80 °C for 1 hour. Leave the celeriac to cool and take it out of the vacuum bag. Top the celeriac with the alioli, sprinkle the mozzarella over it and garnish with the sweet-and-sour cherry tomatoes. Bake the celeriac pizza at 200°C for 5 minutes. Finish it off with the olive tapenade.

Mix the olive with the eggs and flour.Spoon the mixture onto a baking mat and bake at 180°C for 15 minutes.Remove the cakes from the oven and allow to cool. Garnish with the cream cheese and finish them off with the sweet-and-sour tomatoes and a sprig of cress. 

Tags