John Myers
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Best from Tahiti, Germany and Mallorca
The perfect best from tahiti, germany and mallorca recipe with a picture and simple step-by-step instructions.
ice cream
- 3 piece Egg yolk
- 360 g Sugar
- 300 ml Cream
- 1 piece Tahitian vanilla pod
- 75 ml Cream
Fruit mirror
- 200 g Raspberries
- 2 tbsp Powdered sugar
Apple and almond crumble
- 100 g Butter
- 50 g Sugar
- 50 g Vanilla sugar
- 75 g Flour
- 75 g Ground almonds
- 1 pinch Salt
Apple compote
- 3 piece Tart apples
- 3 piece Apples sweetish
- 0,5 piece Lemon
- 1 piece Cinnamon stick
- 1 piece Star anise
- 2 tbsp Sugar
- 2 tbsp Apple Cider Vinegar
Kumquat compote
- 20 piece Kumquat
- 2 tbsp Honey
- 100 ml Orange juice
- 20 ml Grand Marnier
Warm chocolate espuma
- 100 ml Cream
- 100 g Dark chocolate
- 2 tbsp Water
ice cream
- For the ice cream, whip the egg yolks with the sugar in a metal bowl until frothy. Halve the vanilla pod, scrape out the pulp and bring the cream with the scraped-out vanilla pod to the boil and let it steep for 1 hour. Fish out the vanilla pod, reheat the cream and add the boiling cream to the egg yolks while beating constantly. Whip on the water bath until creamy, frothy (peel off to rose). Put the bowl in cold water and keep beating until the mixture is just lukewarm. Let cool completely in the refrigerator. Whip 75 ml cream until stiff and fold into the cooled ice cream. Freeze in the ice cream maker.
Fruit mirror
- For the fruit sauce, finely puree the raspberries and sugar with the hand blender and, if necessary, pass through a sieve.
Apple compote
- For the apple compote, peel the apples, remove the core and cut into evenly cubes. Put everything in a saucepan and cook until the apples are soft but still have a bite. Remove cinnamon and star anise and let cool. Put approx. 1 cm apple compote in a serving ring and then cover with a 0.5 cm layer of warm almond crumble.
Kumquats
- Wash and quarter the kumquats. Heat orange juice in a saucepan. Add the kumquats and simmer gently for about 4 to 5 minutes. Add honey and finally season with Grand Marnier.
chocolate
- Melt the chocolate with a little water and make sure that the chocolate mass does not get too hot. When the chocolate has melted, stir in the cream. Put the whole thing through a fine sieve and pour into the Isi Whip. Now screw on 2 capsules and keep them warm in a water bath at 50-60 ° C.
- Put the kumquat compote in small bowls and spray warm chocolate espresso next to them. Put some raspberry sauce on the plates, form a clump with 2 spoons of the ice cream and place on the fruit mirror. and garnish with mint leaves and chopped almonds.
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