Cheese Vol-au-Vent with Caramel Sauce

Name: Cheese Vol-au-Vent with Caramel Sauce
Yield: 12
Ingredients: 12 pieces of coalho cheese (350g); 100g of caramel sauce paste; 2 tablespoons of parsley leaves and poppy seeds for decorating

1
12 pieces of coalho cheese (350g)
2
100g of caramel sauce paste
3
2 tablespoons of parsley leaves and poppy seeds for decorating

Ingredients

1
12 pieces of coalho cheese (350g)
2
100g of caramel sauce paste
3
2 tablespoons of parsley leaves and poppy seeds for decorating

Directions

1
Use a ring mold, 3 cm in diameter, to cut out the cheese pieces
2
Remove the core from each cheese piece with a vegetable corer, leaving the bottom intact
3
Place 1 tablespoon of caramel sauce into each cavity
4
Arrange in a serving dish and decorate with parsley leaves and poppy seeds before serving.

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