Cucurucho crujiente de alga nori y togarashi, tartar de cigalitas, cremoso de queso y huevas

30 mins
Serves 6
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Directions

  1. 1Boil 100ml of water in a frying pan.
  2. 2Boil 100ml of water in a frying pan.
  3. 3Boil 100ml of water in a frying pan.
  4. 4Spray cooking spray on metal cones.
  5. 5Spray cooking spray on metal cones.
  6. 6Spray cooking spray on metal cones.
  7. 7Cut nori seaweed sheets into small pieces.
  8. 8Cut nori seaweed sheets into small pieces.
  9. 9Cut nori seaweed sheets into small pieces.
  10. 10Brush seaweed with water.
  11. 11Brush seaweed with water.
  12. 12Brush seaweed with water.
  13. 13Wrap seaweed around metal cones.
  14. 14Wrap seaweed around metal cones.
  15. 15Wrap seaweed around metal cones.
  16. 16Sprinkle togarashi on seaweed cones.
  17. 17Sprinkle togarashi on seaweed cones.
  18. 18Sprinkle togarashi on seaweed cones.
  19. 19Bake cones in the oven until crispy.
  20. 20Bake cones in the oven until crispy.
  21. 21Bake cones in the oven until crispy.
  22. 22Place a baked cone in a mold.
  23. 23Place a baked cone in a mold.
  24. 24Place a baked cone in a mold.
  25. 25Pipe cream cheese on top of the cone.
  26. 26Pipe cream cheese on top of the cone.
  27. 27Pipe cream cheese on top of the cone.
  28. 28Add caviar on top of the cream cheese.
  29. 29Add caviar on top of the cream cheese.
  30. 30Add caviar on top of the cream cheese.

Ingredients

  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 6 sheets nori seaweed sheets
  • 6 sheets nori seaweed sheets
  • 6 sheets nori seaweed sheets
  • 1 tsp togarashi
  • 1 tsp togarashi
  • 1 tsp togarashi
  • 150 g cream cheese
  • 150 g cream cheese
  • 150 g cream cheese
  • 1 tbsp caviar
  • 1 tbsp caviar
  • 1 tbsp caviar

Equipment

frying panelectric hobovenmetal conesscissorspaintbrushpiping bag