Alioli crisp

45 min
Suitable for vegetarians
Temperature: Room temperature
Type of dish: Appetizers and canapes
Additional culinary preparation: Garnishes
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 4.0 ud
Butter 0.004 kg
Extra virgin olive oil 0.002 l
Butter 0.018 kg
Egg whites 0.4 ud
Plain flour 0.028 kg
Elaboration
  • Put two garlic cloves cut in half in a bowl and add the first butter, oil, salt and sugar. 
  •  Cover with the mixture and oven bake at 165 ºC until they are soft. Mash and strain.
  • Make a smooth dough with butter, egg white and  flour.
  • Add the garlic cream and leave to stand in the refrigerator.
  • Using a pastry bag and a flat nozzle squeeze onto a silpat and cook at 180 ºC until it gets a golden color and mould. The result will be a crunchy alioli crisp.
Nutritional information (1 portion)
Energy
61.05
kcal
Carbohydrates
4.94
g
Proteins
0.92
g
Lipids
4.12
g
Fiber 0.22 g
Saturates 2.05 g
Monounsaturated fatty acids 1.22 g
Polyunsaturated fatty acids 0.16 g
Cholesterol 10.12 mg
Calcium 1.65 mg
Iron 0.1 mg
Zinc 0.07 mg
Vitamin A 36.43 ug
Vitamin C 0.26 g
Folic acid 1.67 ug
Salt (Sodium) 8.22 mg
Sugars 0.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.