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Description

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List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
tomato paste 110 180 250 150 180
peeled sliced tomato can 3700 6200 8000 5000 6200
olive oil 150 250 330 200 250
onion 600 1000 1300 800 1000
celeriac 1.5 2.5 3 2 2.5
salt 2 3.5 4.5 3 3.5
pepper 1.5 2.5 3 2 2.5
bouillon 4020 6680 8500 5300 6680
risotto rice 220 380 500 300 380
white wine 150 250 330 200 250
garlic 1 2 3 2 2
parsley 0.5 1 2 1 1
grated parmesan 30 50 80 50 50
sugar 450 750 1000 600 750
water 450 750 1000 600 750
basil 150 250 320 200 250
gelatin 11 18 25 15 18

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Recipe

 

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
tomato paste g 110 180 250 150 180
peeled sliced tomato can g 3700 6200 8000 5000 6200
olive oil ml 150 250 330 200 250
onion g 600 1000 1300 800 1000
celeriac pcs 1.5 2.5 3 2 2.5
salt tspoon 0.5 1 1.5 1 1
pepper g 1.5 2.5 3 2 2.5
bouillon ml 3800 6300 8000 5000 6300

Roast the tomato paste in the olive oil, and add the celeriac and the whole onion that have been cut into larger pieces, then pour the bouillon onto.
When it is boiled together, add the canned tomatoes (in the summer you can use softer tomatoes for preserving). Season it with salt and pepper.
Stew it for about 1 hour in order to let the taste of vegetables cook into the stock. (When making a smaller proportion the time of cooking is also reduced.)

When it is cooked, remove the vegetables and smash the soup.

 

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
risotto rice g 220 380 500 300 380
bouillon ml 220 380 500 300 380
white wine ml 150 250 330 200 250
garlic cloves 1 2 3 2 2
parsley bunch 0.5 1 2 1 1
salt g 1.5 2.5 3 2 2.5
grated parmesan g 30 50 80 50 50
sugar g 450 750 1000 600 750
water ml 450 750 1000 600 750
basil g 150 250 320 200 250
gelatin sheet 11 18 25 15 18

Boil the sugar with water. When it is cooled to lukewarm temperature, add the basil and beat it with a mixer.
Add the soaked, wrung-out and melted jelly sheets.

Pour it into the mould and put it in the fridge for 4-5 hours.

Roast risotto rice in olive oil on garlic and thyme. Add salt, pour the pre-heated white wine and the bouillon gradually onto, then stew it until it’s ready. Stir it continuously.

If it is prepared, remove the garlic and thyme, then add the grated parmesan. Cool it down.

Before serving, fill the basil jelly with the parmesan rice, then ladle the hot soup on it.

The jelly cube will melt in the soup, and it will provide its sweetness, special basil and Italian flavours to the soup.

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Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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