John Myers
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Tonka Curd Sauce on Orange Ragout and Fried WanTan’s
The perfect tonka curd sauce on orange ragout and fried wantan’s recipe with a picture and simple step-by-step instructions.
Orange ragout
- 4 Pc. Blood oranges
- 10 g Cane sugar
- 10 g Cornmeal
- 2 cl Grenadine syrup
Mousse
- 50 g Greek yogurt
- 200 g Cream curd
- 40 g Cane sugar
- 0,25 Pc. Grated tonka beans
- 50 ml Freshly squeezed orange juice
- 1,5 leaf Gelatin
- 150 g Cream
Wonton
- 16 leaf Wonton batter
- 1 l Sunflower oil
- 100 g Cane sugar
- Fleur de sel
- Powdered sugar
- Fillet two oranges, catching the escaping juice. Squeeze out the rest of the orange by hand. Peel an orange thinly and cut the peel into fine zest. Squeeze the orange together with the last orange.
- Boil the zest in approx. 250 ml water. Drain and rinse with cold water and drain. Bring the grenadine syrup to the boil, add the zest and leave to stand for 30 minutes. Add the orange juice with the sugar and bring to the boil again.
- Mix the cornmeal with a little cold water and stir into the boiling orange juice to thicken it. Carefully mix the orange fillets with it and divide into four bowls. Refrigerate. The orange ragout has to be cold before the mousse comes on top!
- Soak gelatine in cold water and then squeeze it out. Mix the cream quark with the yoghurt and the grated tonka bean in a bowl until smooth. Heat the fresh orange juice with sugar. Dissolve the soaked gelatine in it. Then add some of the curd mixture and then mix everything with the entire curd mixture.
- Whip the cream until stiff and fold into the curd mixture. Spread the mousse on the cold blood orange ragout and immediately chill for at least 2 hours.
- Cut the WanTan leaves into strips approx. 2 – 3 mm wide and knead a little with your hands. Line the work surface with kitchen paper. Heat the sunflower oil and fry the Wonton strips in it. Warning: they burn very quickly! They are only allowed in briefly, then you should press them down briefly with a slotted spoon and remove them immediately. Drain on kitchen paper and allow to cool.
- Let the sugar caramelize in a pan while stirring. Put the WanTan “curls” on the mousse and drizzle with the caramel. Sprinkle the fleur de sel on top immediately. Dust with powdered sugar and serve immediately.
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