Suggestion Entry for Valentine's Day
Filled Fresh Figs Plate of Entry III Options
I Option:
Ingredients:
8 to 10 large well-washed figs (fruit).
100 to 150 grs. Of fresh red fruit pulp does not serve frozen. Raspberries, strawberries, cherry, blackberry among others.
1 spoonful (soup) filled with colorless powdered gelatin without taste or
18 grs. Gelatin without flavor
2 tablespoons (shallow) can of sour cream.
1 spoon of condensed milk or sugar, or
1/2 (spoonful) of powdered sweetener suitable for cooking and cooking;
Way of preparing:
Wash the figs thoroughly under running water, one by one, being careful not to knead, then dry on the foil.
Cut the figs in half by length.
Carefully remove the pulp with a teaspoon without reaching the white part.
Take the fig flesh in the refrigerator. Book it.
Knead the fresh raspberries with a fork, sift and remove the excess liquid until a thick puree.
Add to the raspberry puree the pulp of figs, dissolved and hot gelatin and sugar, or sweetener and finally the cream.
Bring the mixture up in the refrigerator for 1 (one) hour. Take the peel of figs separated to the refrigerator.
Then fill the fig halves, so that the shell is very close, so as not to be deformed.
Note:
The gelatin is incorporated hot to the fruit puree.
If you put cold gelatine it splits and does not incorporate into the dough.
Decoration:
If you can put the figs on green leaves of figs and round some whole raspberries.
If you do not have fig leaf, serve on a white dish with lettuce leaves.
Suggestion:
Make sheet of green paper, imitating fig leaves.
II Option:
Stuffed Figs - Entry Plate
6 halves of big fleshy fresh figs.
1 cup of fresh ricotta ricotta with a fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pate, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the fig halves, sprinkle with parsley or chopped nuts.
To facilitate you can put the stuffing inside a confectionery bag with large cherry beak.
Serve on a plate of white dishes with bed of lettuce leaves, washed, do not forget to dry with paper towel.
And above the stuffed figs
III - Option: Figs With Palmito - Entry Plate
2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits, cut in half
Lettuce leaves
Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm cut in a cross, on the side olives and on the other side two well-washed figs cut in half or in four with the shell ..
Filled Fresh Figs Plate of Entry III Options
I Option:
Ingredients:
8 to 10 large well-washed figs (fruit).
100 to 150 grs. Of fresh red fruit pulp does not serve frozen. Raspberries, strawberries, cherry, blackberry among others.
1 spoonful (soup) filled with colorless powdered gelatin without taste or
18 grs. Gelatin without flavor
2 tablespoons (shallow) can of sour cream.
1 spoon of condensed milk or sugar, or
1/2 (spoonful) of powdered sweetener suitable for cooking and cooking;
Way of preparing:
Wash the figs thoroughly under running water, one by one, being careful not to knead, then dry on the foil.
Cut the figs in half by length.
Carefully remove the pulp with a teaspoon without reaching the white part.
Take the fig flesh in the refrigerator. Book it.
Knead the fresh raspberries with a fork, sift and remove the excess liquid until a thick puree.
Add to the raspberry puree the pulp of figs, dissolved and hot gelatin and sugar, or sweetener and finally the cream.
Bring the mixture up in the refrigerator for 1 (one) hour. Take the peel of figs separated to the refrigerator.
Then fill the fig halves, so that the shell is very close, so as not to be deformed.
Note:
The gelatin is incorporated hot to the fruit puree.
If you put cold gelatine it splits and does not incorporate into the dough.
Decoration:
If you can put the figs on green leaves of figs and round some whole raspberries.
If you do not have fig leaf, serve on a white dish with lettuce leaves.
Suggestion:
Make sheet of green paper, imitating fig leaves.
II Option:
Stuffed Figs - Entry Plate
6 halves of big fleshy fresh figs.
1 cup of fresh ricotta ricotta with a fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pate, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the fig halves, sprinkle with parsley or chopped nuts.
To facilitate you can put the stuffing inside a confectionery bag with large cherry beak.
Serve on a plate of white dishes with bed of lettuce leaves, washed, do not forget to dry with paper towel.
And above the stuffed figs
III - Option: Figs With Palmito - Entry Plate
2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits, cut in half
Lettuce leaves
Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm cut in a cross, on the side olives and on the other side two well-washed figs cut in half or in four with the shell ..
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