Buttermilk, honey, kombucha, Pâtisserie & Desserts

Source: Pâtisserie & Desserts

The 24-year-old Lena Wunder is responsible at restaurant Wilder Ritter for the very feminine desserts that can delight you.

Ingredients

  • apricot
  • Basil Cress
  • tops of Affilla Cress®

For the honey chibouste:

  • 200 g of milk
  • 70 g egg yolk
  • 20 g cornstarch
  • 10 g of leaf gelatin
  • 160 g of protein
  • 100 g of sugar
  • 50 g of water
  • 100 g of honey
  • ascorbic acid
  • lime juice and grater
  • 40 g of Prospuma cold

For the muscovadocrumble:

  • 50 g of butter
  • 50 g muscovado sugar
  • 50 g of almond powder
  • 50 g of flour
  • malt powder

For the dried plum jelly:

  • 5 dl steamed plum juice
  • 40 g quetsch vinegar
  • 20 g of sugar
  • 1.5 leaves of gelatin per 1 dl

For the buttermilk mousse:

  • 375 g sour cream
  • 375 g buttermilk
  • 10 leaves of gelatin
  • 600 g of cream
  • lime zest
  • vanilla marrow
  • 100 g of sugar
  • xantana

For the grape gel:

  • 200 g of reduced grape juice
  • 1 dl kombucha
  • ascorbic acid
  • agar

For the plum kombucha sorbet:

  • 1 kg of plum puree
  • 278 g of kombucha
  • 180 g of sugar
  • 6 leaves of gelatin
  • 5 g of gelespessa

For the cannelloni:

  • 150 g fondant
  • 40 g of butter
  • 100 g of glucose
  • 10 g walnut puree

For the walnut financier:

  • 250 g of almond powder
  • 130 g of walnut powder
  • 240 g flour
  • 700 g of powdered sugar
  • 655 g of protein
  • 20 g walnut puree
  • 20 g lemon juice
  • 350 g of brown butter

Method

For the chibouste, make an anglaise of the milk, yolk, cornflour and gelatin. Make an Italian foam of the egg white, sugar, water and honey, spatula under the anglaise with the other ingredients and fill a siphon. Aerate with two cartridges.

Make a crumble with all ingredients and bake in the oven at 160°C for 8 minutes. For the jelly, boil the liquids with sugar, dissolve 1.5 sheets of gelatin per 1 dl in the mass and reserve.

Make a mousse of all ingredients, pour the crumble into a small form, fill with the buttermilk mousse and gel with the plum jelly. Make a gel from all ingredients.

For the sorbet, bring the puree to a boil, dissolve the gelespessa and gelatin, add the kombucha and turbine.

Mix all the ingredients for the cannelloni, spread thinly on a mallet, bake in the oven at 120°C for 5 minutes and fold warm around a tube. Stir all the ingredients for the financier smooth and bake in the oven at 170°C for 12 minutes.

Dress all the components around the tartlet and spoon in the sorbet.

***

Hotel Ritter

Tal 1 – Durbach
An der Badischen weinstrasse
www.ritter-durbach.de
T  0049 781 9323293

Source: Pâtisserie & Desserts - 48

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