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| INGREDIENTES DE LA BAVAROIS DE GAMBAS Y CIGALAS |
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| ELABORACIÓN DE LA BAVAROIS DE GAMBAS Y CIGALAS |
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Cocemos el marisco en un poca agua, lo pelamos y reservamos el caldo resultante. Cortamos la lechuga, le añadimos las gambas, las cigalas a trocitos y la nata. Diluimos la gelatina en medio vaso de caldo a punto de hervir, lo removemos y, cuando esté tibio, lo añadimos a la preparación anterior. Lo vertemos en una flanera, untada con mantequilla, y la dejamos así hasta el momento de servir. Desmontamos la flanera y lo servimos en una fuente sobre un lecho de lechuga cortada en juliana y unas rodajas de limón para decorar. |
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Daniel P. @ 21:59 | comentarios (0) | Links Permanentes
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