Chickpea and vegetable cupcake with cream cheese - Catering - Elle & Vire Professionnel
Roast the chickpea flour in the oven at 170°C, stirring regularly to avoid lumps forming. Once brown, cool and push through a drum sieve. Peel the carrots.
Ingredients
- 50 g chickpea flour
- 150 g carrots
- 150 g zucchini
- 50 g shallots
- 200 g water
- 5 cl Extra Virgin olive oil
- madras curry powder
- salt
- pepper
- 50 g Original american cream cheese 34% fat
- 5 g Excellence whipping cream 35% fat
- 0,25 bunch fresh mint
- 120 g lemon
- 10 g sugar
- 5 g water
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