John Myers
Contents
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Ingredients
Airy clafoutis:
- 500 g Potting
- 1 Pc. Organic lemon
- 6 Pc. Organic eggs
- Sugar
- 1 Msp Vanilla pulp
- 4 tbsp Spelled grain flour
- 1 Pc. Black walnut fresh
- 1 Pc. Honey nut
Spice kumquats:
- 170 g Organic kumquats
- 50 g Sugar
- 150 g Freshly squeezed orange juice
- 2 Pc. Cloves
- 2 Pc. Cardamom
- 2 Pc. Star anise
- 0,5 Pc. Vanilla pod
- 0,5 Pc. Cinnamon stick
Espuma foam:
- 170 g Raspberries
- 30 g Sugar
- 1 pinch Vanilla pod
- 1 shot Cointreau
- 1 tbsp Lemon juice
- 1 tsp Agar-agar
- 2 Disposable cream capsules
Instructions
Airy clafoutis:
- 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.
- 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.
- 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:
- Cut the kumquat into slices, remove the seeds, blanch in boiling water until soft, drain and drain.
- 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.
- Let the kumquats steep in it for approx. 45 - 60 minutes. Then remove the spices.
Espuma foam:
- 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.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 13.3gProtein: 8gFat: 0.2g
