Carabinero tartelette
3 carabinero’s 3 grams salt 70 grams tomato paste 120 grams butter 3 sprigs basil First separate the heads from the tail of the carabinero’s and peel the tails. Also remove the intestines. The tails I later on use to make a tartare to fill the tartelette. Then crush or blend the carabinero heads into […]
Scallop tartelette
5 scallops 20 grams beaten egg 10 grams olive oil 10 grams butter 5 grams black sesame seeds 10 grams samphire 85 grams flour First open up the scallops. The scallop I use later on to fill the tartelette, the beard for a scallop cream and the coral for the tartelette dough. These corals where […]
Muscovado flan
80 grams muscovado sugar 500 grams cream 1 vanilla pod 3 grams salt 130 grams egg yolk Transfer the muscovado sugar in a saucepan and heat this on a low heat till it’s melted. Once it’s melted and it starts to bubble directly while stirring add the cream. Then turn off the heat. Now cut […]
Edible oyster shell
300 grams fish broth 70 grams flour 70 grams oat flour 25 grams corn starch 3 grams salt 2 grams squid ink Pour the fish broth into a measuring jar and also add the flour, the oat flour, the corn starch and the salt. Now blend this till smooth. Then pour half of the batter […]
Onion taco
4 onions 55 grams egg white 45 grams sunflower oil 15 grams sugar 6 grams salt 30 grams flour First cut the onions in half and clean them. Now slice them in thin slices. Then add a drizzle of oil to a cold pan and glaze the onion on the lowest heat till they have […]
Buckwheat tuille
60 grams egg white 40 grams sunflower oil 10 grams butter 10 grams sugar 3 grams salt 25 grams regular flour 25 grams buckwheat flour Mix the egg white with the sunflower oil, the butter, the sugar, the salt, the regular flour and the buckwheat flour. Blend this till smooth. Then spread it on a grain tuille mold. Bake it at […]
Savory Hazelnut Crisp
200 grams celeriac 50 grams hazelnut 15 grams egg white 60 grams isomalt 10 grams glucose 3 grams salt First toast the hazelnuts at 160 degrees Celsius for 20 minutes. Meanwhile cut the celeriac into big cubes and blanch them in some salted water till cooked. Once you take them out of the water don’t […]
Seaweed crisp
1 small celeriac 25 grams seaweed 15 grams egg white 60 grams isomalt sugar 10 grams glucose Take the celeriac and cut the top and bottom off. Now clean the sides. Then cut the celeriac in slices and cut those in small cubes. After that season some boiling water with salt and blanch the celeriac […]
Crispy Carrot Leaves
200 grams cooked carrot 100 grams orange juice 100 grams isomalt sugar 80 grams icing sugar 20 grams glucose First mix the cooked carrots with the orange juice, the isomalt sugar, the icing sugar and the glucose. Now blend this till completely smooth. Then transfer it into a bowl and let it cool down in […]
Feulletine crisp
10 grams glucose 30 grams water 200 grams sugar 100 grams almonds 80 grams egg white 50 grams white chocolate Mix the glucose with the water and the sugar. Caramelize this on a medium heat. Once it’s a golden caramel add the almonds and while mixing caramelize them for around 3 minutes till golden brown. […]
