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Description
The chefs can prepare with this unit, in the dead time, closed-door preparations and the foundations that will "serve" the pot on the table ready in just 5 minutes. |
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BRUSCHETTA | |
INGREDIENTS: Grilled Tuscan bread 400g cherry tomatoes 20gr basil Garlic to taste Salt to taste Pepper to taste Extra virgin olive oil 80g Mix the tomatoes, basil, garlic, add a little olive oil and season to taste. Tip Chef Andrea Galli. |
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Stuffed Squid with Lobster and candied lemon | |
INGREDIENTS: For the fish filling: 500 grams of lobster meat 50g cream Candied lemon 4 Salt Pepper For the preserved lemons: 4 lemons, 1l of water 350g sugar fennel seeds cinnamon star anise 4 fresh squid 10cm Combine lemons, water, sugar, fennel seeds, cinnamon and 'star anise in a saucepan, cook all over medium heat for about an hour. Tip Chef Paul Antuofermo. |
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Chickpea | |
INGREDIENTS: 450gr chickpeas cooked and peeled 20g shallots bacon 20g butter 40cl vegetable broth salt white pepper - Chop the shallot Chef's Tip NEMOX Staff. |
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MOUNTED MINT CREAM | |
INGREDIENTS: 300gr of milk 60g cream 40g mint syrup 1 teaspoon of egg white Mix ingredients together and put in glasses. Tip Chef Paul Bertolotti. |
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Split pea soup | |
INGREDIENTS: 450gr peas 20g shallots 4g garlic bacon 20g butter 40cl vegetable broth salt white pepper - Chop the shallots and garlic Chef's Tip NEMOX Staff. |
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CUBA LIBRE | |
INGREDIENTS: Dark rum Coke Slice of lemon Pour the cola glasses in Tip Chef Andrea Galli. |
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STUFFED COREGONE (ravioli) | |
INGREDIENTS: 300gr. Fillet of whitefish cut into cubes 150gr. Cream 2 chives ½ chopped shallots 30gr. Grated loaf pan 1 egg white Mix all ingredients in a bowl then fill the glass and make frozen at -18 ° C. Tip Chef Zane Rudolph. |
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FLAN WITH CHOCOLATE SORBET AND PUMPKIN AMARETTO | |
INGREDIENTS: For the chocolate flan: 3 eggs 2 egg yolks 150g of sugar 20g flour 90g of butter 100g of chocolate 70% For the sorbet pumpkin: 150g fresh pumpkin 100g of sugar 2500g of water 1.5 dl of amaretto liqueur Melt the chocolate and butter in a water bath in separate containers in the meantime in a bowl combine the whole eggs, yolks and sugar, trying to stir the mixture as little as possible. Tip Chef Paul Antuofermo. |
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ICE CREAM OR Bagoss asiago or Parmesan cheese | |
INGREDIENTS: 220g milk 80g cream 150g grated cheese of your choice 50g low-fat yogurt ¼ egg semimontato Melt cheese with milk and cream, and when cold add the yogurt and egg whites. Tip Chef Paul Bertolotti. |
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CHOCOLATE ICE CREAM | |
INGREDIENTS: 240gr. Milk 170gr. Cream of the central 15gr. Dark chocolate (chips) 10gr. Cocoa powder 2Tuorli egg 80gr. Sugar Bring the milk to a boil and add all other ingredients. Tip Chef Carlo Bresciani. |
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PISTACHIO ICE CREAM | |
INGREDIENTS: 50gr. Pistachios 2 red 's Egg 90gr. Sugar Milk 300g ½ bag of Vanilla Boil milk and vanilla, mix the powdered pistachios and let rest for 20 minutes. Tip Chef Roberto Albanian. |
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Nougat Ice Cream | |
INGREDIENTS: 2 egg yolks 100gr. Sugar 60gr. Nougat 1 sachet of vanilla 300gr of Milk Heat the milk with the vanilla. Tip Chef Roberto Albanian. |
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GINGER ICE CREAM | |
INGREDIENTS: 300g milk 90g cream 4 egg yolks 50g sugar 15g honey orange 5g fresh ginger Bring the milk with ginger chopped at 80 ° C, fit the egg yolks with sugar and honey, stirring well to combine the two compounds with the whip and when cold add the cream. Tip Chef Paul Bertolotti. |
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ICE CREAM WITH PEAS cuttlefish | |
INGREDIENTS: 150g peas; Oil 50g 250g vegetable stock 50g milk Salt to taste Ingredients for cuttlefish: Cuttlefish Garlic Oil Salt Pepper Tomato sauce Cook the peas in salted water and stir to mix all other ingredients and put in small glasses of Frix air. Tip Chef Andrea Galli. |
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GIN TONIC | |
INGREDIENTS: Tonic Gin Slice of lemon Pour into cups tonic water, freeze Tip Chef Andrea Galli. |
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IRISH COFFEE | |
INGREDIENTS: Coffee Whiskey Cream semi-mounted Powdered sugar Pour the espresso into shot glasses. Tip Chef Andrea Galli. |
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BERRIES MOUSSE and balsamic vinegar | |
INGREDIENTS: 140gr. Whipped cream 100gr. Blueberries 50gr. Currant 60gr. Raspberries 40gr. Yogurt 40gr. Red wine 40gr. Syrup 20gr. Balsamic Vinegar 30gr. Albumen 4g. Isinglass Cinnamon to taste Juniper taste Blend the berries with syrup, yogurt and balsamic vinegar and sieve. Whip the cream. Soften and dissolve the glue in red wine with fish. Whisk the egg white. Mix all ingredients prepared and add a pinch of cinnamon and crushed juniper berries and put in glasses. Tip Chef Roberto Albanian. |
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CHEESE MOUSSE (for croutons) | |
INGREDIENTS: Use fresh goat cheese or robioline grated parmesan cheese chives or other herbs, etc.. Mix disc by using the appropriate mixer (fitted cream) Plastic: cream cheese flavored. Tip Chef Zane Rudolph. |
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LEMON MOUSSE - DESSERT | |
INGREDIENTS: 170gr. Lemon Juice 20gr. Sugar 10gr. Gelatin sheets 300gr. Fresh cream 2 drops yellow coloring 80gr Italian meringue (Egg white 10g 25gr.. 40g icing sugar. 20g caster sugar. Water) Prepare Italian meringue Tip Chef Roberto Albanian. |
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SALMON MOUSSE | |
INGREDIENTS: 80g smoked salmon Sole fillets 120g 80gr between comics 20g white wine 100gr of milk 50g cream 2 tablespoons yogurt pepper and spices 10g butter ¼ chopped shallots Gently fry the shallots in the butter, add the fish cut into small pieces and brown Add the wine and the comic and cook 3 minutes when cold add the other ingredients. Tip Chef Paul Bertolotti. |
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TUNA MOUSSE | |
INGREDIENTS: 240gr. Canned tuna 50gr. White wine 50gr. Comics 60gr. Cream 60gr. Milk 2 slices bread loaf 1gr. Isinglass 10gr. Albumen Garlic clean Aromas Brown the tuna with garlic and spices in a little oil, sprinkle with white wine and let evaporate, adding the comic, milk and softened gelatin and whisk well. Add the bread loaf is saved and made into small cubes. Whip the cream and egg whites and add to mixture. Put in small glasses. Tip Chef Roberto Albanian. |
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MOUSSE GARLIC | |
INGREDIENTS: 300gr. Garlic clean 100gr.Panna 4 slices sandwich bread 1 Egg white 20gr. Syrup 2gr. Isinglass Ginger to taste Salt to taste Pepper to taste Milk for soaking the garlic to taste Put the garlic to soak in milk for at least 12 hours changing the milk at least 3 times (remove the seeds garlic), cook the garlic in water until it is burnt then pass through a sieve and let it cool, add the pan saved and made loin cubes, the gelatin softened and dissolved in the syrup, egg whites and cream, season with sapore.Mettere in glasses. Tip Chef Roberto Albanian. |
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ARTICHOKE AND SHRIMP MOUSSE - COLD APPETIZER | |
INGREDIENTS: 125gr. Artichokes 80gr. Prawns 25gr. White bread 75gr. Milk 125gr. Cream 1 Shallot 1 Clove of Garlic 1 cl. Lemon Juice Salt to taste Pepper to taste White wine to taste 3 tablespoons of cooking water 25gr. Olive oil Boil the artichokes, then cut into slices and fry shrimp and artichokes in a pan with olive oil, shallots and garlic. Add salt and pepper, add the white wine. |
Accessories
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1Listing:€183.00Price:€150.00You Save:€33.00 (18%)FRIX AIR K50M Kit from n. 50 containers for model from microwave freezer dim. cm ø 7.2 x 9.5 - FRIX AIR Nemox