In a fit of culinary chromatic combinations, I concocted this month, 2 Assorted recipes for cold soups Alvalle. Cold Tomato Soup Beetroot & Aromates Alvalle, which is really my favorite of the Alvalle range with its incredible taste and its girly color inspired me a trio of pink glasses all that I served my last dinner girls, a real hit with my girlfriends !!!! And for Cold Soup of Carrot Orange & Coriander Alvalle I love the flavor of carrots statement by tangy orange and fresh coriander; I played with the remaining textures in shades of orange with these chips mimolette surprising mid-crunchy carrot, Mid-soft to achieve in 10 minutes in the microwave !
What I love about the products Alvalle, is their simplicity. You open a brick and a few minutes, your drink or your entry is ready. Simply present it nicely and possibly add one or 2 small ingredients to customize and you can bluff your guests with exquisite flavors and fresh. This inspired me some recipes that you find throughout the summer on the blog and on the Journal of Women.
Browse Recipes May: Gazpacho Alvalle suns and crispy pepper and Floating Islands with turmeric on Cold Soup of Sweet Pepper and Spices Alvalle.
Browse Recipes by June: Green Gazpacho Alvalle as a cocktail and Gazpacho Alvalle and tart cherry tomato-tapenade-pinion.
Prep : 25mins
Cooking : 10mins
Cooling : 1hr
Serves 4 people
- 16 glasses
Verrine Alvalle :
- 40cl Cold Tomato Soup Beetroot & Aromates Alvalle
- 4 small basil leaves
Verrine mousse bettering the rave :
- 200g beet cooked under vacuum
- 6 tablespoons of cream
- juice of 1 / 2 lime
- garlic powder
- Cream of Balsamic (optional)
- salt, pepper
Jar pasta pink stars :
- 2 tablespoons beet juice
- 100g pasta stars (ou alphabet)
- 4 teaspoons of green pesto
- 50g fresh goat
- 1 teaspoon cream
- some pine nuts
- salt, pepper
Prepare glasses of beet foam: In a bowl, whip the very cold heavy cream with a pinch of salt and refrigerate.
Pierce the beet vacuum package, get beet juice in a small bowl and set aside for glasses following.
Cut beets into coarse pieces and put it in the blender. Mix until you obtain a thick puree. Add a touch of garlic powder and juice of 1 / 2 lime. Add salt, pepper. Mix again a few seconds. Divide 2/3 of the beet pulp in the bottom of 4 glasses.
Add 1/3 of the plain whipped cream , to the 1/3 of the remaining beet puree and mix gently. Add this mixture to the glasses to form the second layer.
Add the 2/3 of the remaining whipped cream in glass jars to form the third stratum. Book 1h cool.
Prepare pasta pink glasses : Cook 100g of pasta stars by following the directions on the package. Run them under cold water and drain thoroughly. Pour the drained pasta to the bowl containing beet juice, salt lightly and gently mix to color the pasta stars in pink.
Mash the goat cheese in a bowl with the cream and pepper to relax.
File 2 tablespoons of pasta in pink stars 4 glasses. Overcome one teaspoon of green pesto and 1 teaspoon of goat cheese on each glass. Sprinkle with pine nuts. Book 1h cool.
When serving, pay the Cold Tomato Soup Beetroot & Spices in Alvalle 4 last glasses and add a small basil leaf on top.
Serve a trio of very fresh pink glasses to each guest.
Cold Soup of Carrot Orange & Alvalle coriander and carrot chips mimolette-
Resting time: 10mins
Serves 2 people
- 40cl Cold Soup of Carrot Orange & Coriandre Alvalle
- few fresh coriander leaves
- 1 large carrots (or 2 small)
- 3-4 thin slices of mimolette (of about 3 mm thick)
Peel carrots and cut 8 thin strips of about 5 cm by 1.5 cm and 5 mm thick. Then cut the slices in mimolette 8 rectangles 6cm x 3cm (slightly longer and wider than the carrot sticks).
Arrange carrot sticks on a sheet of baking paper on a plate from the microwave and well spaced from each other. Submit a rectangle mimolette on each carrot stick. Place the plate in the microwave on high for 2:30 min (or 3 minutes depending on microwave) and open the door 2 second halfway to vent moisture.
When the mimolette has melted, remove the plate from the microwave and place the sheet of parchment paper on a wire rack for 10 minutes to let the crisps cool and solidify.
Meanwhile, pay the Cold Soup of Carrot Orange & Coriandre Alvalle dans 2 nice glasses, sprinkle with fresh chopped coriander and serve with crisp carrot-mimolette.