John Myers
Contents
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Ingredients
Goat cheese creme brulee
- 210 g Goat cream cheese
- 180 ml Cream
- 15 g Sea salt
- 75 g Egg yolk
- 1 tsp Honey
- 1 pinch Espelette pepper
- Thyme
- Lime zest
Rose hip jelly
- 150 g Rose hip pulp
- 80 ml Apple juice
- 16 g Vegetarian gelatin
Rose hip ice cream
- 300 g Rose hip pulp
- 300 g Sugar syrup
- 200 ml Cream
- 2 leaf Gelatin
- 1 Pc. Star anise
- 1 Pc. Cloves
- 1 pinch Cayenne pepper
- 1 pinch Raz El Hanout / Spice Mix
Rose hip chutney
- 500 g Rose hips fresh
- 60 g Sugar
- 2 Shallots
- 0,5 Pc. Vanilla pod
- 200 ml Apple juice
- 1 tbsp Acacia honey
Instructions
- Goat cheese crème brûlée: Mix all ingredients together and season to taste. Pour into fireproof glasses and let set in the oven at 80 ° C for 20 minutes.
- Rosehip jelly: Bring the apple juice, rosehip pulp and gelatine to the boil and strain through a fine sieve. Spread the jelly mixture on a tray and let it cool down.
- Rosehip spice ice cream: Bring the rosehip pulp, the syrup, the cream and the spices to the boil and then remove them from the stove. Add the previously soaked gelatin, then strain the mixture. Freeze in the ice cream maker.
- Rose hip chutney: Caramelize the sugar, add the rose hips and the vanilla pod, deglaze with apple juice, bring to the boil, let it steep for 30 minutes, strain. Cut shallots into fine cubes, briefly blanch, dry. Put the acacia honey in a saucepan, add the shallot cubes, sauté briefly until translucent, add the rose hip mixture, stir, chill.
- Serving: Place the rose hip jelly on the center of the plate with a round cutter. Sprinkle the crème brûlée with brown sugar, flame and place on the jelly. Decorate the plate with a pinch of rose hip chutney and a ball of rose hip ice cream.
Nutrition
Serving: 100gCalories: 215kcalCarbohydrates: 27.2gProtein: 6.2gFat: 8.1g
