John Myers
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Cold Bowl with Grilled Melon (Jimi Blue Ochsenknecht)
The perfect cold bowl with grilled melon (jimi blue ochsenknecht) recipe with a picture and simple step-by-step instructions.
Cold bowl:
- 0,5 Pc. Watermelon
- 0,5 Pc. Honeydew melon
- 0,25 Pc. Apple
- 6 Pc. Strawberries
- 1 tbsp Blueberries
- 1 tsp Pistachios
- 0,5 Pc. Grapefruit
- 3 cl Vodka
- 1 Msp Vanilla extract
- 1 tsp Fast gelatin
Jelly:
- 160 ml Apple juice
- 1 shot Vodka
- 4 tbsp Agar Agar
Souffle:
- 250 g Lowfat quark
- 4 Pc. Eggs
- 6 tbsp Sugar
- 1 Msp Vanilla extract
- 1 tbsp Butter
- 1 tbsp Sugar
- Powdered sugar
- Organic orange, zest
- Organic lemon, zest
Jelly cubes:
- Bring the apple juice with agar agar to the boil, remove from the flame, add vodka and chill in ice cube trays.
Souffle:
- Grease the molds with butter and then sprinkle with sugar.
- Separate the egg yolk from the egg white. Mix the egg yolks, vanilla extract and quark to a smooth mass. Beat the egg white with a pinch of salt until stiff and slowly pour in the sugar. Carefully stir the whipped egg whites with the remaining blueberries into the curd mixture.
- Fill the soufflé molds evenly with the mixture. You should carefully tap the molds a few times on the worktop so that the mass is evenly distributed and no cavities remain. The quark soufflés are then cooked in a water bath in a closed grill for about 15 minutes at 220 degrees indirect heat.
Cold bowl:
- Dice the honeydew melon, apple and strawberries, add the pistachios and blueberries.
- Cut 2 cm thick slices out of the watermelon, cut out circles with a round cutter and grill on both sides so that grill marks appear. Puree the rest of the watermelon and press it through a sieve.
- Mix a cold bowl with the juice of the watermelon, grapefruit juice and vodka and season with sugar and vanilla. Thicken with a little quick gelatine.
- Place the melon slice on the bottom of the plate and place the fruit on top with a serving ring. Cut the jelly cubes into small pieces and spread them on the plate. Then pour the cold bowl on top. Serve the soufflé a part.
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