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CHEESE CREAM
Preparation:
1.Prepare a broth.
2.Boil the milk and let refresh.
3.Put the butter to water bath to separate the fat from the whey.
4.Peel and grate the cheese.
5.Sift the wheat flour.
6.Grate the nutmeg.
7.Mix in a pot or thick container with the butter fat. Put to low fire during 10 min. Constantly remove.
8.Add the broth and the milk and remove softly.
9.Cook the mixture.
10.Season with salt and nutmeg.
11.Use the Chinese strainer.
12.Add the cheese when serving.
13.You can decorate the serving container with vegetables and give some color to the cream by using peppers.
(conceived for 8 portions)
Avocado cream
Preparation:
1.Blend the ripe avocado pulp in a mixer and add half a cup of broth.
2.add the rest of the broth, hot and mix it with the avocado.
3.Sprinkle the grated cheese and serve immediately.
Translated by: Osmany Ortiz González (Azurina)
Carrot cream
Preparation:
1.Blend the carrots in a mixer and add an onion and half coup of broth
2.Put the butter to the fire and when it is hot add it to the carrots.
3.Fry it a little and add the rest of the broth, the salt and the pepper.
4.add the yogurt and let it boil for 15 minutes.
5.To be served hot.
Translated by: Osmany Ortiz González (Azurina)
