Amuse tartlette
This plantbased and gluten free tartelette lends itself perfectly for any amuse bouche. For this recipe you’ll need a stamp mould that’s heat resistant.
Makes 140 grams.
Allergens and dietary requirements
- Vegan
Ingredients
Preparation method
Mix the amaranth flour, gluten free flour, cornstarch, rice flour, MSK Eggless , asafoetida, and salt together.
Add the water and mix until fully combined.
Allow the batter to settle for a few minutes before using.
Heat the fryer to 180°C and heat the mould in the oil.
Spray the mould with release spray.
Dip the hot mould into the batter to coat 3-5 seconds.
Immerse the mould fully into the hot oil and hold beneath the surface for at least 20 second before lifting.
Use a tweezer to loosen the cup slightly if necessary continue to fry until slightly golden.
Remove from the mould and re-spray the mould again before continuing to the next tartlette.
Serving suggestions
- Delicious with grey shrimp, tomato, and chives.
- Combines well with components of Jerusalem artichoke, sunflower seeds, and vanilla.
- Perfect in a dessert with celeriac, beef tartare and parsley.
