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Cornets à la mousse de parmesan et fondue de poireaux
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Ingredients
- 1 pâte feuilletée
- 1 jaune d'œuf, dilué avec 1 c. à soupe d’eau
- 20 g de noisettes en poudre
- 95 g de parmesan râpé
- 100 g de lait
- 3 branches de thym frais, effeuillées
- 2 g d'agar-agar
- du sel
- du poivre moulu
- 100 g de crème liquide 30-40% m.g., bien froide
- 1 poireau, coupé en tronçons
- 40 g de beurre, en morceaux
- 50 g de vin blanc
- 70 g de bouillon de légumes
- 8 noisettes, concassées
- Nutrition
- per 1 portion
- Calories
- 1386 kJ / 333 kcal
- Protein
- 9 g
- Carbohydrates
- 16 g
- Fat
- 26 g
- Saturated Fat
- 0 g
- Fibre
- 0 g
- Sodium
- 0 mg
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