Chickpea buffer with berries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the blueberries. Let dough sheets rest at room temperature for about 10 minutes. Put the chickpeas in a sieve, rinse and drain. Sort the raspberries. Wash and sort blueberries and blackberries. Cut the berries into slices and dust with icing sugar

2. 2

   Remove 3 strudel dough sheets. Repack the rest well and use it for other purposes. Melt butter. Brush 1 pastry sheet with butter and sprinkle with approx. 2 tbsp. sugar. Place 1 pastry sheet on top, brush with butter again and sprinkle with approx. 2 tbsp. sugar. Finally, place the last pastry sheet on top, press down lightly and brush with butter. Cut out 12 circles (approx. 8 cm Ø) from the dough, place circles on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 5 minutes. Take out and let cool down

3. 3

   Simmer the chickpeas in a saucepan covered with plenty of water for 5-6 minutes, stirring occasionally. Mix chick peas, thawed blueberries, 4 tablespoons sugar, a pinch of nutmeg, cardamom with 1 tablespoon water and puree finely to a paste (add a little more water if necessary). Chill the chickpea paste briefly

4. 4

   Wash the thyme, shake dry and chop. Caramelise 4 tablespoons of sugar in a small pot, add thyme and let it cool down very briefly and sprinkle it over 4 oiled pipettes. Let the caramel cool down and remove carefully from the nozzles

5. 5

   Layer 3 thalers each, chickpea cream and berries, finishing with one thaler. Dust with icing sugar and decorate caramel

Nutrition Facts

KCAL
400 kcal

CARBS
68 g

FATS
12 g

PROTEINS
4 g