Mimo's Recipe Book - Amuse cracker with leek & parmesan cream
Rice paper cracker with leek & parmesan cream
Our passion for tableware originated from our love for food, cooking, and togetherness. This autumn and winter, we'll take you through various dishes that can form your (vegetarian) Christmas dinner. With each dish, we'll share what tableware we chose and why we think it's a good match. Today, an amuse-bouche to offer your guests a treat while they await the next course: a cracker made from fried rice paper, filled with a cream of leek and parmesan.
The ingredients
- 1 leek
- Butter
- Cream
- Parmesan
- Black pepper
- Rice papers
- Sunflower oil
- Chives
Useful to have: An immersion blender, scissors & a piping bag.
Preparation
Melt the butter in a hot (wok) pan. Add the leek and cover the pan with a lid. Let the leek simmer slowly. Add the cream and parmesan and gently reduce the mixture. If you like black pepper: Grind some black pepper into it. Grab your immersion blender and blend it into a smooth cream.
Then let the cream cool before putting it in the piping bag.
Take your rice papers. Pour a layer of sunflower oil into a pan and let it heat up. Don't use too much oil, but make sure you can submerge a sheet. We cut our 'raw' sheets into smaller pieces. Put the pieces in the oil and remove them when they puff up nicely.
Extra: Optionally finely chop chives to add during plating.
Serving - On a mini plate or a breakfast plate
You're almost ready to eat! We served the crackers on two different plates:
- Mini plate - Do you want to make a separate plate for everyone? Then the mini plate is ideal to use!
- Breakfast plate - If you serve several amuse-bouches on one plate simultaneously, we recommend a breakfast plate.
Cut open the tip of the piping bag and pipe a small dot of cream onto the plate. Place the cracker on top, which you then fill with the cream.
Enjoy your meal!
Want more tableware inspiration? Check out the photos with our Portuguese tableware or visit our Instagram page.