John Myers
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Tegernsee Curd Cheese
The perfect tegernsee curd cheese recipe with a picture and simple step-by-step instructions.
For the braised peach:
- 5 Pc. Peaches
- 0,5 l Peach puree
- 2 Pc. Limes, including juice and zest
- 2 tbsp Powdered sugar
- 0,1 l Sparkling wine
For the pot soufflé:
- 1 tsp Pudding powder
- 200 g Potting
- 20 g Sugar
- 3 Pc. Egg yolk
- 1 Pc. Lemon zest
- Vanilla pod
- 3 Pc. Protein
- 1 pinch Salt
- 40 g Sugar
For the lime parfait:
- 5 Pc. Egg yolk
- 110 g Sugar
- 140 ml Lime juice
- 100 g Butter
- 5 Pc. Protein
- 110 g Sugar
- 125 g Whipped cream
For the basil sorbet:
- 320 ml Water
- 50 g Dried glucose
- 90 g Sugar
- 35 ml Lime juice
- 35 g Basil leaves
For the honey hip:
- 270 g Butter
- 450 g Sugar
- 240 g Glucose syrup
- 240 g Flour
For the lime puma:
- 100 ml Lime syrup
- 150 ml Lime juice
- 150 ml Water
- 100 g Sugar
- 3,5 leaf Gelatin
For the braised peach:
- Boil the puree once. Season to taste with the sparkling wine, powdered sugar and lime. Briefly put the peaches in the hot water and then rinse in ice water. Peel and core, cut into mouth-sized pieces and add to the still warm peach soup, then chill.
For the pot soufflé:
- Mix the pudding powder, curd cheese, sugar, egg yolk and zest of 1/2 lemon together. Halve the vanilla pod, scrape out the pulp and add. Beat the egg whites with salt and sugar and fold into the mixture. Butter and extract soufflé molds (alternatively coffee cups). Pour hot water into a deep baking tray and add crepe paper. Fill the molds ¾ full with the mousse. Place the tray in the preheated oven at 220 ° C on the bottom rail and bake for about 10-12 minutes.
For the lime parfait:
- Beat egg whites with sugar to form egg whites. Whip the egg yolks with sugar over the water bath while warm. Mix the lime juice with the liquid butter. Beat the egg yolks in the food processor until they are cold. Add the butter and lime juice. Fold the egg white into the mixture. Gradually fold in the cream.
For the basil sorbet:
- Put everything together in a Paco-Jet beaker and let freeze well for several hours. Then pacorise 2-3 times.
For the honey hip:
- Mix everything together and chill for 1 hour. Using a stencil, paint small circles on a silicone mat. Bake at 180 ° C for about 5-6 minutes until golden-yellow and then allow to cool.
For the lime puma:
- Put all ingredients in an ISI bottle and chill for 2-3 hours. Shake well and add 3-4 cartridges of gas, continue to store in a cool place.
Serving:
- Turn the soufflé out onto a separate plate and pour a little peach soup over it. Put the sorbet with a little peach ragout on a separate plate. Put the peach ragout, peach soup and the 2 cm thick lime parfait in a deeper bowl. Finally, sprinkle some of the lemon juice on it. Finally, put 1-2 hip leaves on top.
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