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mini stuffed strawberry
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Mini strawberry4 unit(s)
- Soft Tofu (or ricotta)250 g
- Almond cream (or sour cream)1/2 unit(s)
- vidaveg chestnut cream (or cottage cheese)2 tablespoon
- Make small holes in the lid of the pumpkin (photo 3) and cook in salted water for 20 minutes (mark the time after the water boils).
- Remove from the water and cut the lid of the pumpkin and, with the help of a spoon, remove all the seeds and fibers from the inside of it (last photo). Season the interior well with salt, olive oil and black pepper (if you have a pastry brush, it's best to make sure it's well seasoned).
- Blend all the ingredients for the filling in a blender or food processor until smooth. Season with salt, black pepper and nutmeg (optional, but it's delicious).
- Fill each moranga with 1/4 of the cream and bake in an oven at 230° for 15 minutes.
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