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Flandria Specialty Street - Cooking Competition
Flandria Specialty Street - Cooking Competition
dessert
60
minus
Kumato ice cream
- Empty and concasse the kumato, mix the meat finely with the balsamic syrup
- Bring the milk with half the sugar to the boil.
- Beat the rest of the sugar with the yolks and ruban
- Pour into the boiling milk and stir a la nappe.
- Add the cream and the kumato puree, allow to cool.
- Turn the ice cream in the sorbetiere.
Bitter chocolate mousse
- Soak the gelatine in cold water for 10 min.
- Beat the eggs with the sugar hot and cold and ruban.
- Melt the gelatine and add to the mixture, allow to set slightly.
- Melt the chocolate au bain marie.
- Whip the cream well in half, mix some of the cream under the chocolate, when it is well mixed, fold in the rest of the cream and the briefly whipped ruban.
- Allow to cool.
Asparagus
- Peel the asparagus and cook them for 2 minutes in water with some salt and butter, rinse them immediately under cold water.
- Pat them dry, cut them into 5 cm pieces and fry them in clarified butter, sprinkle with sugar and let them caramelise gently.
- Allow to cool.
Finishing
- Arrange the asparagus side by side on a square plate.
- Add a quenelle of the chocolate mousse and the kumato ice cream
- Finish with the physalis, mint and lime.
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Ingredients
for
6
persons
person
General & for the chocolate mousse
12 asparagus
20 g clarified butter
20 g sugar
Mint
Physalis
2 eggs
50 g sugar
3 bl of gelatine
80 g dark chocolate
200 g whipped cream
For the Kumato ice cream
150 g Kumato tomato
40 g balsamic syrup
80 g sugar
1 dl milk
2 egg yolks
1 dl cream
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Daring, but oh so tasty!
60
minus
Kumato ice cream
- Empty and concasse the kumato, mix the meat finely with the balsamic syrup
- Bring the milk with half the sugar to the boil.
- Beat the rest of the sugar with the yolks and ruban
- Pour into the boiling milk and stir a la nappe.
- Add the cream and the kumato puree, allow to cool.
- Turn the ice cream in the sorbetiere.
Bitter chocolate mousse
- Soak the gelatine in cold water for 10 min.
- Beat the eggs with the sugar hot and cold and ruban.
- Melt the gelatine and add to the mixture, allow to set slightly.
- Melt the chocolate au bain marie.
- Whip the cream well in half, mix some of the cream under the chocolate, when it is well mixed, fold in the rest of the cream and the briefly whipped ruban.
- Allow to cool.
Asparagus
- Peel the asparagus and cook them for 2 minutes in water with some salt and butter, rinse them immediately under cold water.
- Pat them dry, cut them into 5 cm pieces and fry them in clarified butter, sprinkle with sugar and let them caramelise gently.
- Allow to cool.
Finishing
- Arrange the asparagus side by side on a square plate.
- Add a quenelle of the chocolate mousse and the kumato ice cream
- Finish with the physalis, mint and lime.
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Kumato ice cream
- Empty and concasse the kumato, mix the meat finely with the balsamic syrup
- Bring the milk with half the sugar to the boil.
- Beat the rest of the sugar with the yolks and ruban
- Pour into the boiling milk and stir a la nappe.
- Add the cream and the kumato puree, allow to cool.
- Turn the ice cream in the sorbetiere.
Bitter chocolate mousse
- Soak the gelatine in cold water for 10 min.
- Beat the eggs with the sugar hot and cold and ruban.
- Melt the gelatine and add to the mixture, allow to set slightly.
- Melt the chocolate au bain marie.
- Whip the cream well in half, mix some of the cream under the chocolate, when it is well mixed, fold in the rest of the cream and the briefly whipped ruban.
- Allow to cool.
Asparagus
- Peel the asparagus and cook them for 2 minutes in water with some salt and butter, rinse them immediately under cold water.
- Pat them dry, cut them into 5 cm pieces and fry them in clarified butter, sprinkle with sugar and let them caramelise gently.
- Allow to cool.
Finishing
- Arrange the asparagus side by side on a square plate.
- Add a quenelle of the chocolate mousse and the kumato ice cream
- Finish with the physalis, mint and lime.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.