Crudités with Requeijão and Olive Crumb Recipe - Great British Chefs
Salty and rich, Brazilian requeijão is 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
- 500g of pitted black olives
- 240g of requeijão (Brazillian cream cheese)
- 240g of double cream
- 2g of apple cider vinegar
- 2g of xanthan gum
- salt
- 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
- dehydrated edible flowers
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