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Cold Bowl with Grilled Melon (Jimi Blue Ochsenknecht)

5 from 6 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 194 kcal

Ingredients
 

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 Low fat 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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 194kcalCarbohydrates: 30.2gProtein: 5.4gFat: 3.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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