Spinach Cream Cheese and Cashew Recipe
Ingredients (4 people):
- 1/2 kg spinach
- 1 potato
- 150 g gorgonzola cheese
- 1/2 yogurt
- 250 ml of milk
- 100 g cashews
- 1 branch of celery
- 1 teaspoon brown sugar
- 10 g agar agar
- 1 teaspoon Modena vinegar
- extra virgin olive oil
Preparation of the recipe for Cream of spinach with cheese and cashews:
For the spinach cream, cook the chopped potato and spinach (reserve about 8 to decorate) in a pan with water and salt. Cover and simmer for 15-20 minutes. Transfer the whole to a glass blender, season with a little vinaigrette and crush. Reserve hot.
For the gelatin, heat the milk with the cheese in a casserole and cook until it melts. Add the agar agar, and let it boil for 5-10 minutes while stirring with the rod. Remove from heat, add yogurt and mix well. Transfer the set to bowls and let cool in the refrigerator until it gelatinizes. Unmold and cut the jelly into tacos.
Toast the cashews in a pan With the brown sugar. Add the celery and saute. Pour the vinegar and cook until caramelicen. Distribute the cashews on a piece of paper and let cool in the refrigerator so that they are crispy.
Serve the spinach cream on the bottom of a plate and accompany with some cashew nuts and jelly tacos. Water everything with a splash of oil and decorate with some spinach leaves seasoned with a little vinaigrette and salt crystals.