Cress Soup with Baked Quail Egg and in Front of It Mojito and Crepe Sachets

Cucumber, lemon-basil mojito

1. Add 1 / 3 glasses of water to the pan. Add grated lime zest and sugar, bring to the boil and cool. Peel the cucumber and puree with 1/3 cup water. Pour approx. 5 basil leaves into a glass, pour in the syrup and mash lightly with a stick, then fill the glass halfway with cucumber puree and fill the rest with water.

Raspberry on balsamic vinegar, crepe sachets

1. Bring the Aceto Balsamico to the boil up to half and allow to cool. Serve the aceto on a spoon and place the raspberry on top of the aceto. Crepe: Mix all ingredients with the mixer, let the crepe dough rest in a bowl for approx. 30 minutes, cover with a kitchen towel. Crêpe filling: pluck buffalo morzarella (do not cut), dice tomatoes, finely pluck basil, season everything with balsomico, salt and pepper. Prepare the pancakes and fill them with the prepared mixture (do not use too much, so that the pancakes with chives can be sealed as sachets.

Cress soup with baked quail egg

1. For the soup, wash the watercress, tarragon and lovage. Pluck the watercress leaves from the stems (keep the stems) Peel the shallot and cut into fine cubes and then sauté with the watercress stalks in butter. Deglaze with the poultry stock and reduce the liquid by half. Pour in the cream and simmer for 1 minute. Finely puree the soup with a hand blender, season with salt and pepper. Pass through a very fine sieve. Finely chop half of the watercress and the tarragon, as well as the lovage leaves, add to the soup, puree again and then keep warm. Important: From now on, do not boil the soup any more, otherwise it will lose its beautiful green color. Cook the quail eggs for exactly 2 minutes and 20 seconds until they are waxy, measure them precisely with a stopwatch, quench and carefully peel them while they are still lukewarm. Turn the eggs in flour, then in whisked chicken eggs and finally in breadcrumbs (wholemeal breading is best). Heat the peanut oil to 160 degrees and deep-fry the breaded eggs for 1 minute and 30 seconds so that the core remains soft as wax. Remove the eggs, drain them and lightly salt them. Season the warm soup again to taste and mix with champagne and lemon juice until frothy. To serve, pour the soup up to a depth of 2.5 cm into appropriately deep plates. Form a nest with the remaining watercress and tarragon leaves in the middle of the plate and place a warm quail egg in each. Garnish with liquid cream as desired.