Airy Clafoutis with Spiced Kumquats on Espuma Foam

Airy clafoutis:

1. Squeeze out the pots well in a cloth, grease the soufflé molds with butter, preheat the oven to 200 °, prepare a hot water bath, separate the eggs, beat the egg whites until semi-stiff, add sugar.
2. Mix the egg yolks with the curd, lemon zest and vanilla pulp. Sift whole spelled flour through a tea strainer, add the egg whites and carefully fold in both.
3. Let the soufflé rise in the middle of the oven for 20 minutes. Decorate the marzipan on the plate, the soufflé with a raspberry and icing sugar and place on the marzipan, serve the kumquat in a sake glass and spray the espuma foam next to it and garnish with black honey walnut.

Spice kumquats:

1. Cut the kumquat into slices, remove the seeds, blanch in boiling water until soft, drain and drain.
2. Caramelize sugar in a saucepan, deglaze with orange juice and add 2 cloves, 2 cardamom, 2 star anise, ½ stick of cinnamon and ½ vanilla pod, add Cointreau, bring to the boil and pour over the fruit.
3. Let the kumquats steep in it for approx. 45 – 60 minutes. Then remove the spices.

Espuma foam:

1. Mix the raspberries / strawberries with the ESG wand / blender, add lemon juice, sugar, Cointreau and agar agar, fill into the ISI Gourmet Whip through a sieve, close and load with 2 cream capsules, chill for approx. 1 hour and then serve.