Hi everyone! Yesterday was Valentine's Day, but for those of you who missed it, we have another romantic recipe for you. The presentation of this dish has us all swooning, and it's also a healthy recipe, perfect for celebrating these days. Happy Valentine's Day!
35 min
2 pax
Difficult
We peel the cloves of chestnut garlic and cut them irregularly.
We peel the mini carrots and cut them into slices.
We also cut the mini zucchini into slices.
In a small saucepan over low heat, pour the Isomalt Sugar all at once and leave it until it is liquid and transparent.
Next, add a few drops of red food coloring, stir, and leave it on the heat for several minutes, until it reaches approximately 130°C. At that point, remove it from the heat and let it cool for a few seconds.
Pour the mixture into a half-sphere mold, spreading it evenly over all the sides. Let it cool and remove it from the mold when it is cold and hard, like glass.
In a frying pan over medium heat, add a generous drizzle of olive oil and sauté the garlic cloves, zucchini, and carrots. Once they are golden brown, remove them from the pan.
FINISHED DISH:
On a piece of parchment paper, draw a heart and cut it out to create a stencil. Place it in the center of a flat plate and sprinkle the edges with beetroot powder. Carefully lift the stencil to reveal your romantic decoration.
In one corner of our heart we placed our sweet caramel dome, and in the center of the heart the sauteed vegetables with the chestnut garlic.
We drizzle with a little oil from the same sauté, season and enjoy the dish in good company.
– To make sure the heart comes out right, before sprinkling the beetroot, we can wet the tip of our finger and lightly run it over the plate following the shape of the template; this way the beetroot will stick and it will be easier to get the shape.
– We can add more varieties of Mini Vegetables to the dish, as they can be combined to taste.
– The garlic cloves should be cooked over low heat at first, until they are soft, then we can turn up the heat so that they take on a light golden color.
– When working with Isomalt Sugar, we must do so with great care, as it burns like regular caramel, but it is easier to work with.
