John Myers
French Fries and Currywurst (pineapple and Marzipan)
The perfect french fries and currywurst (pineapple and marzipan) recipe with a picture and simple step-by-step instructions.
- 2 Pc. Pineapple fresh
- 350 g Almond flour
- 3 tbsp Acacia honey
- 3 tbsp Rose water
- 2 Pc. Egg yolk
- 250 g Raspberries fresh
- Vanilla
- Ground cinnamon
- Sugar
- Raz El Hanout / Spice Mix
- 2 tbsp Cocoa powder
- Advocaat
- 2 tbsp Orange liqueur
- 100 g Cornmeal
- 500 g Clarified butter
- 2 tbsp Truffle oil
- Peel the pineapple and cut pieces of French fries out of the pulp. Pat the pieces dry with kitchen paper and turn in corn flour. Heat the clarified butter and deep-fry the French fries until golden and then leave to cool. Spread a few drops of truffle oil on top and sprinkle with vanilla-cinnamon sugar. Then sprinkle a pinch of Raz el Hanout over it
- Mix the almond flour with acacia honey, rose water and orange liqueur and knead into a creamy, light marzipan mixture. Shape the dough into small sausages. Brush these on with the egg yolk. Model the surface with the zest knife and brush it with egg yolk. Then brown the surface with a kitchen bunsen burner.
- Bring the raspberries to the boil for the sauce level and strain them. Freeze the dessert plates in the freezer for 6 hours beforehand so that the sauce does not run on the plate. Apply with a tablespoon of raspberry mirror and apply eggnog drops and smudge.
Facebook Comments