Month: February 2019 Page 2 of 3
With a liquid texture it’s difficult to use it as “normal” ketchup but the taste is definitely here so, from infusing beef mince to double cream dip, it’s a real worth it for those who don’t want to drown in the high carbs traditional tomato ketchup.
“Mushroom ketchup is a style of ketchup (also spelled “catsup”) that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in contemporary preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and Geo Watkins Mushroom Ketchup continues to exist in contemporary times as a commercially mass-produced product.“
– From Wikipedia, the free encyclopaedia
Ingredients for 6 serving
- 6 eggs
- 200 gr Lindt 70% dark chocolate
- 1 tsp cream of tartar
Steps
- Separate whites and yolks
- Melt the chocolate in a double boiler pan.
- Add cream of tartar to white and beat them stiff.
- incorporate some white into the yolks with a spatula.
- Slowly add the melted chocolate to the yolks.
- Add the yolks and chocolate mix the the whites, mix well.
- Pour in
Tools and time
- Preparation time : 1/2 hour
- Overnight to set
Nutritional data
