Zucchini Flower Cream with Chihuahua Cheese

Cocina Lala®
This delicious zucchini flower cream with a touch of rich Chihuahua cheese is ideal to start the meal. Prepare it this afternoon and treat your family with this easy and surprising recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 1/4 onions
  • 1 clove garlic
  • 2 pumpkin flowers, clean bunches
  • 2 cups Lala® Light low-fat milk
  • 250 milliliters Lala® table cream
  • 1 tablespoon salt
  • 1 cup Lala® Chihuahua cheese, in cubes, for garnish
  • 4 pumpkin flowers, flowers for decoration
  • 4 tablespoons corn kernels, for decoration
Preparation
15 mins
30 mins
Low
  • In a skillet over medium heat, heat the oil and cook the onion until transparent.
  • Add the garlic and zucchini flowers and cook for 5 minutes.
  • Blend the previous preparation with 2 cups of Lala Light® milk and 250 ml of Lala® half cream.
  • Return the cream to the heat and let it come to a boil. Cook on low heat for 10 minutes and season.
  • Serve the cream and garnish with the cubes of Lala® Chihuahua cheese, zucchini flowers, and some corn kernels.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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