John Myers
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Ingredients
Brioche:
- 500 g Flour (type 405)
- 60 g Sugar
- 60 g Butter
- 1 Pc. Egg yolk
- 225 ml Milk lukewarm
- 1 packet Dry yeast
- 0,5 tsp Salt
Sweet bruschetta:
- 1 Pc. Orange
- 1 Pc. Vanilla pod
- 120 g Sugar
- 320 g Mascarpone
- 160 g Quark
- Seasonal berries
- 2 Pc. Egg yolk
- White chocolate
Ziron mint ice cream:
- 300 ml Freshly squeezed lemon juice
- 200 ml Water
- 250 g Sugar
- 2 tbsp Lemon peel
- 8 Pc. Mint leaves
- 120 ml Lime juice
- Lemons
- Mint
Kiwi puree:
- 2 Pc. Kiwi fruit
- 2 tsp Lime juice
- 3 tsp Forest honey
- 1 Pc. Egg
Instructions
Brioche:
- Knead the flour, sugar and the dry yeast in a food processor with a dough hook on level 3. Then add the lukewarm milk and the egg and knead, then cut and add the butter and add the salt. Let everything knead for about 20 minutes.
- Then let the dough rest for 1 hour. Then knead again for 3 minutes and then put the dough in a loaf pan. Let rise for another hour. Then brush with egg yolk and bake at 150 ° top and bottom heat on the middle rack for about 35-40 minutes.
Sweet bruschetta:
- Wash the orange with hot water, dry it and finely grate the peel, squeeze out the juice. Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife.
- Using a hand mixer, beat the egg yolks and sugar in a bowl until frothy. Add the mascarpone, the quark and the vanilla pulp and the orange peel, stir in and add a little juice, just a little, otherwise it will be too runny!
- Cut the brioche into slices and fry them briefly in a pan until crispy, with a little butter if necessary, so that it is slightly brown on both sides.
- Cut the crispy brioche in half and serve, then pour the cream over it and pour the berries over it. Finally, grate some white chocolate over it with a hand grater.
Ziron and mint ice cream:
- Squeeze the lemons and limes. Then mix with the water and sugar, lemon zest and the mint leaves (which are cut into small pieces) and bring to the boil. Pour into a bowl and stir well again, freeze for approx. 4 hours and chill.
- Cut off the hollowed-out lemon peel at the end and cool with it and then later pour the ice cream in there and place on a plate, decorate with mint leaves.
Kiwi puree:
- Peel the kiwi fruit and cut into cubes. Puree the pulp with the lime juice and honey. Then strain the mixture through a fine sieve to hold back the black seeds. Then decorate to serve for dessert.
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 26.1gProtein: 2.3gFat: 7.9g
