Melt the butter in a saucepan, add the onions and thyme and sweat over a medium heat for 5 minutes. When the onions are soft and translucent, add the milk, cream and bouillon and simmer for a further 5 minutes. Remove the thyme, then pulse the liquid a few times with a hand-held blender. Strain through a fine sieve and add salt to taste.
Weigh out 400g of the onion milk and place in a Thermomix. Set the temperature to 95?C/203?F, start blending and add the gellan. When the liquid reaches 90?C/195?F, transfer the mixture to a container set over ice and blend regularly with a hand-held blender until cold. Pass through a fine sieve and refrigerate until needed.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 21mg||6 %|
|Sodium 403.6mg||14 %|
|Potassium 211mg||6 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.1g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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