Mondsee tartlets with borscht
Ingredients
| 100 g | WOERLE Mondseer |
|---|---|
| 5 | eggs |
| 100 g | Butter |
| 150 g | Flour |
| 250 g | sour cream |
| 100 g | bacon diced |
| 1 | onion |
| 4 | pre-cooked beets |
| 100 g | Beetroot juice |
| 500 ml | beef soup |
| freshly grated horseradish | |
| ground cumin | |
| salt, pepper, chili |
Preparation
To prepare the Mondsee tartlets:
- Grate WOERLE Mondseer from hay milk
- Separate the eggs, beat the egg whites to stiff peaks and refrigerate
- Cream the butter
- Fold in the egg yolk
- Add flour and sour cream alternately
- Incorporate Mondseer
- Season with salt, pepper and cumin
- Fold in the whipped cream
Pour the batter into buttered muffin tins and place on a tray with a little water. Then bake in the preheated oven for about 15 minutes at 180°C.
For the borscht, slowly fry the bacon in the pan. Finely chop the onions and dice the pre-cooked beets. Put the onions in the pan and when the onions are translucent, sauté the beets. Pour in the beetroot juice and beef broth and season with salt, pepper and chilli.
To serve, place the borscht on the plates. Add sour cream with olive oil and salt and refine with horseradish and chives. And finally place the Mondsee tarts on the borscht. Et voila.
