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Ravioli with ricotta and chuchu foam with thyme đ„Ź
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
60 min(s)
10 servings
Thiago Gomes
@guinhorj- Ingredients
- Recipe
- Chuchu2 kg
- Thyme1 unit(s)
- Salt to taste
- Pepper to taste
- Whole milk2 l
- Alcohol Vinegar400 ml
- Eggs5 unit(s)
- Peel, cook and beat the chayote with thyme in a blender.
- Add water if necessary, the chayote already has a lot of water and to give the foam point use eggs without the yolks and add salt. This foam is made to use in the siphon!
- Ricotta: Heat the milk without letting it boil. The point would be to put your finger and not burn! Then add the vinegar and set aside for almost 12 hours. Then just drain, wash a little to remove the vinegar and correct the salt
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