Veal sweetbread with vanilla from the konro grill, Gastronomixs

Ingredients for 1 kilogram

  • 1 kg sweetbreads
  • 1 l buttermilk
  • 60 g salt
  • 1 l water
  • 50 ml extra virgin olive oil
  • 5 g salt
  • Planifolia Black Vanilla
  •  as needed olive oil


  • Cut the Planifolia Black Vanilla pods in half lengthwise and use the vanilla seeds for another preparation.
  • Place the pods in a dehydrator at 50°C for at least 4 hours.
  • Store them in an airtight container.
  • Rinse the sweetbreads until the water runs clear.
  • Make a solution of buttermilk, 60 grams of salt and water.
  • Place the veal sweetbreads in this mixture and refrigerate for 12 hours.
  • Heat the sous vide to 75°C.
  • Then rinse the sweetbreads again until the water runs clear.
  • Place in a vacuum bag with the olive oil and 5 grams of salt and vacuum seal.
  • Cook sous vide for 1 hour and 5 minutes and cool back on ice water.
  • Remove the membranes from the sweetbreads and portion them if desired.
  • Use a steel skewer to thread through the sweetbreads with half a vanilla pod.
  • Store in the fridge until serving.
  • Prepare during service on a hot part of the konro grill until nice and golden brown and crispy.
  • Before serving, remove the steel skewer, and the vanilla pod if necessary. This has now infused the sweetbread nicely.

Serving suggestions

  • Delicious in a dish with Jerusalem artichoke, porcini mushroom, and potato components.
  • Perfect with truffle, onion, and salsify.
  • Combines well with celeriac, shiitake, and soy sauce.

Link to dish

Recept: Gastronomixs

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