Coloured dinner rolls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Clean and wash zucchini and radishes. Grate the prepared vegetables separately and mix them separately in bowls with 1/4 teaspoon of salt each

2. 2

   Finely chop the crispbread. Melt butter and mix with crispbread. Moisten a small flat plate or a small board. Lay the foil flat on top. Place 4 starter rings (approx. 8 cm Ø) on top. Spread the crispbread crumbs in the rings and press them down firmly, chill

3. 3

   Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place the vegetables one after the other on a sieve and squeeze them out. Squeeze the vegetables again using kitchen paper and return to the bowls. Mix the vegetables with 1 tsp. breadcrumbs

4. 4

   Squeeze the gelatine, dissolve. Add 2-3 tablespoons cream cheese cream to the gelatine. Stir the gelatine mixture into the remaining cream. Pour 1-2 tbsp. of cream onto each crumb base and chill for approx. 10 minutes. Spread radishes in a thin layer on top, add 2-3 tbsp. cream, refrigerate for about 10 minutes. Repeat the process with the rest of the vegetables, finishing with a layer of cream. Chill the tartlets for about 2 hours.

5. 5

   To serve, boil the egg in boiling water for about 10 minutes, rinse with cold water, peel and slice. Serve tartlets garnished with slices of egg and cress

6. 6

   waiting time approx. 4 hours

Nutrition Facts

KCAL
260 kcal

CARBS
19 g

FATS
14 g

PROTEINS
13 g