Incredible Juicy

Rose espuma | parsnip cake | black currant red pepper yellow | curd | gingerbread | rose leaf | caramelized walnut

Espuma

Required

  • 6 dl whole milk
  • 200 ml beet juice
  • 100 ml of lemon juice
  • 100 g of sugar
  • 24 g of gelatin
  • 2 roses – Juicy

To do

Chop the sugar with the rose. Soak the gelatin in cold water. Heat the beet juice and lemon juice with the sugar. Dissolve the gelatin in it. Add the cold milk. Do it in a kidde with 2 cartridges. Let it stiffen in the fridge.

Parsnip cake

Needed for 1500 g

  • 235 g butter at room temperature
  • 230 g of light brown sugar
  • 200 g granulated sugar
  • 4 eggs
  • 80 g sunflower oil
  • 400 g of flour
  • 8 g baking powder
  • 3 g of baking soda
  • 3 g cinnamon powder
  • 10 g of salt
  • 240 g grated parsnip
  • 60 g white raisins
  • 60 g sliced hazelnut

To do

Preheat the oven to 175 ° C. Beat the butter together with the light caster sugar in the food processor for 2-3 minutes. Now add the eggs. Beat for 2-3 minutes. Set the food processor on a low speed and add the oil in a thin stream. Mix it until the oil is well absorbed. Now set it to the lowest setting and add the sifted flour, baking powder, baking soda, cinnamon powder and salt. Mix it briefly. Fold in the parsnip, raisins and hazelnut. Bake it in a tray with baking paper. In about 30 minutes, or until it stops vibrating in the middle. Don’t overcook it.

Black currant pepper gel

Required

  • 300 gr black currant coulis
  • 100 gr granulated sugar
  • 4 g agar
  • 1/3 red pepper, without seeds

To do

Cook everything together. Cool back to cold. Turn to gel in the thermomix. Put it in a spray bottle.

Curd

Required

  • 500 g whole yogurt
  • salt
  • 1 tbsp icing sugar

To do

Let the yogurt hang in a cheesecloth for 24 hours. Stir it with a pinch of salt and the icing sugar.

Gingertuile

Required

  • 100 g ginger syrup
  • 100 g of honey
  • 50 g of sugar
  • 100 g butter
  • 75 g flour
  • 1 tsp fresh grated ginger

To do

Mix the sugar with the butter in a food processor until smooth. Then add the ginger syrup and honey and mix well. Now fold in the flour and then the grated ginger. Spread it out on a silicone mat. Bake it until golden brown, at 160 ° C.

Caramelized walnut

Required

  • 100 g granulated sugar
  • 200 g halved walnuts
  • Pinch of salt

To do

Take a pan with a good non-stick coating. Divide the sugar over the bottom and put the pan on medium heat. Divide the walnuts over the bottom. Caramelise the sugar without shaking. After this is done, shake up the walnuts for about 15 seconds. Now add a pinch of salt. Let the nuts cool separately on baking paper.

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