Pumpkin and carrot soup flan with yogurt and light ricotta with rosemary

Ingredients :

Ingredients for 4 people

400 g Almaverde Bio Pumpkin and carrot soup
90 g whey ricotta *
50 g Greek yogurt 0%
35 g starch of corn
2 eggs
50 g egg white
1 twig of rosemary
* without milk cream

Tips and variations :
To vary the type of cheese but keep the same consistency,for example robiola, goat’s cheese, or other cheese spread.
Course :
With products :
Preparation :
Put the soup in a pan and let it thaw. In a bowl, beat the eggs and egg white, add the ricotta, the yogurt, the starch of corn, minced rosemary and the velvety, salt and pepper, mix until they create a smooth mixture. Turn on the oven at 180 ° C. Fill 4 cocotte and put them in a high-edge pan, fill the pan with water until half of the cocotte. Put the pan in the oven and cook bain-marie for 50 minutes. If the surface gets darker, you will cover it with aluminum foil. Remove from the oven, take the cocotte from the pan and wait 10 minutes before serving.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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