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. […]
Bell pepper pie tee
250 grams vegetable broth 50 grams smoked paprika bravas 50 grams flour 50 grams rice flour 25 grams corn starch 1 egg 3 grams salt 3 grams smoked piment powder First mix the vegetable broth with the smoked paprika bravas, the flour, the rice flour, the corn flour, the egg, the salt and the smoked […]
Butternut squash buñuelo
1/2 butternut squash 2 branches thyme Olive oil 40 grams vegetable broth 150 grams milk 1 egg 3 grams salt 120 grams flour First remove the seeds from the butternut squash and make incisions in the meat. Now drizzle olive oil on the flat side and add the leaves from the thyme. Then place […]
Furikake Buñuelo
150 grams milk 100 grams beer 1 egg 3 grams salt 5 grams furikake flakes or powder 125 grams flour Pour the milk into a measuring jar and also add the beer, the egg, the salt, the furikake and the flour. Now blend it till smooth for a minute and then let it rest for […]
Blackberry & Caper Leaf Cremeux
150 grams cream 300 grams blackberry juice 5 grams caper leaves on olive oil 60 grams sugar 80 grams egg yolk 15 grams corn starch 3 leaves or 5 grams gelatin First soak the gelatin in cold water. Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the […]
Fish Farce
100 grams fish trimmings 1 egg 3 grams salt 50 grams butter 1/4 lime 90 grams cream Transfer the fish trimmings into a blender. Also add the egg, the salt, the butter and the zest from a quarter of a lime. Now blend this till completely smooth. Be sure it stays cold to prevent the […]
Dark Choclate Mousse
50 grams sugar 20 grams water 90 grams whole egg 2 leaves or 3.3 grams gelatin 100 grams cream 180 grams dark chocolate 200 grams cream Mix the sugar with the water and heat this up till the temperature is 121 degrees Celsius. Meanwhile pour the whole egg into a mixing bowl and start beating […]
