~ 3 Servings ~ Time 30 min ~ Preheat oven 150C ~ 3 Days in the fridge ~
2 large eggs
120 gr raspberries fresh
60 gr cream cheese
1/2 tbsp coconut nectar
1/4 tsp vanilla powder
Preheat the oven @ 15oC.
Separate yolks and whites.
Whip stiff the white.
Mix the yolk with the cream cheese vanilla powder and coconut nectar.
Incorporate the white in the yolk mix.
Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.
Cook 10 min at 150C or ‘till golden.
Ingredients (For 1 serving)
100gr Butternut squash
100 gr mini chicken fillet or chicken breast
50gr feta cube
10 gr crumbled chorizo
Roasted pumkin seed
From left to right, to the bottom :
Sponge cake with hazelnut filling, Comte cheese, mini sandwich Emmental and ham, Sponge cake with hazelnut filling, Cold chicken with spice, cold beef filet, avocado chunks, Cold chicken with spice, Scot egg, mini sandwich Emmental and ham, scot egg and mini sandwich Emmental and prosciutto.