Crudités with requeijão and olive crumb
Salty and rich, Brazilian requeijão is a type of runny cream cheese, and a delicious base for a dip. In this recipe from Caroline Martins, crudités are served with rich whipped requeijão and a dehydrated olive crumb.
Ingredients
Metric
Imperial
Black olive crumb
- 500g of pitted black olives
Requeijão foam
- 240g of requeijão (Brazillian cream cheese)
- 240g of double cream
- 2g of apple cider vinegar
- 2g of xanthan gum
- salt
Organic baby vegetables
- 50g of baby carrots, cut into sticks
- 50g of baby cucumbers, cut into sticks
- 50g of baby chicory, leaves separated
- 50g of baby yellow courgette, cut into sticks
- 50g of watermelon radish, thinly sliced
- 1 star fruit
Garnish
- dehydrated edible flowers
Equipment
- Siphon bottle or cream whipper
Method
Preheat the oven to 150°C
Pat the olives dry and place them on a baking tray
- 500g of pitted black olives
Dehydrate the olives for 3 hours in a low oven, then blitz the dehydrated olives in a food processor into a coarse crumb
Meanwhile, blend the cream cheese, vinegar and double cream until smooth. Season with salt
- 240g of requeijão (Brazillian cream cheese)
- 240g of double cream
- 2g of apple cider vinegar
- salt
Blend in the xanthan gum little by little until the mixture is smooth
- 2g of xanthan gum
Add the cream cheese mixture to a siphon, and charge the siphon with one CO2 charge. Keep at room temperature until ready to serve
Wash the baby vegetables
- 50g of baby carrots, cut into sticks
- 50g of baby cucumbers, cut into sticks
- 50g of baby chicory, leaves separated
- 50g of baby yellow courgette, cut into sticks
- 50g of watermelon radish, thinly sliced
- 1 star fruit
When ready, shake your syphon vigorously and serve aerated cheese topped with the black olive crumb, and the vegetables for dipping. Garnish with edible flowers
- dehydrated edible flowers
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