Apple – raspberry – parmesan – bacon
This Apple tartare with raspberry mayonnaise, parmesan chips and bacon bits is created by students of Stockholm's International Restaurant School.
This Foodpairing project, lead by passionate teacher Staffan Dahlberg, is a part of the established Foodpairing Education Program. Read more.
Raspberry Mayonnaise
Ingredients
- 50 gram egg yolk
- 5 dl oil
- white wine vinegar
- 4 tablespoon raspberry juice
Preparations
Mix egg yolk and vinegar with the oil. Add the raspberry juice. Season to taste with salt & pepper.
Apple tartare
Ingredients
- 6 small apples, diced into small cubes (brunoise)
- 1 tablespoon sugar
- 1 teaspoon champagne vinegar
Preparations
Mix all the ingredients gently in a bowl.
Parmesan chips and bacon sprinkles
Ingredients
- parmesan cheese, finely grated
- 6 pieces of bacon, finely sliced
Preparations
Add finely grated parmesan cheese in small piles on a plate. Bake it in the oven for 5-6 minutes at 200 °C. Fry the bacon in a pan and let it dry on kitchen paper towels. Chop it up with a knife.
