Veggie Cup Beetroot Asian Recipe
Prep: 20 minutes
Cook: 10 minutes
Servings: 1 box of 96 pieces
Ingredients
- 96 Pidy beetroot veggie cups (716.84.096)
- 800 g mascarpone
- 8 tbsp miso paste
- 48 round pink radishes
- 400 g Romanesco cabbage
- Olive oil
- Vene Cress sprouts
- Salt & pepper
Preparation
-
1
Emulsify the mascarpone with the miso, season, and place in a piping bag.
-
2
Halve the radishes, coat with olive oil, season, and cook for 10 minutes at 160 °C.
-
3
Remove 96 small heads of Romanesco.
-
4
To assemble the pieces, pipe the miso mixture in the bottom, insert half a radish, the head of Romanesco, and finish with the shoot.
