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lemon

Cucumber chocolate?

Can you combine cucumber and chocolate in desserts? If you check the Foodpairing tree of cucumber (click on the picture for the dynamic pop-up), you will find in the category of pastry/ chocolate (bottom left) ingredients like milk chocolate (lait) from Vanuatu.

Now, how do you get started?

First of all, select the ingredients looking at the cucumber Foodpairing tree. You will find also hazelnut, honey, almonds, lemon, black and green tea.

Next step is to make different textures with the ingredients;

With the lemon and almond, you can make a crumble;

175 g of flour, 100 g almond powder, 125 g butter, 225 g sugar, 3 lemon zeste, 100 g cocoa butter

Mix the first 4 ingredients till you obtain a sandy dough. Bake at 175°C till it’s golden brown. Let it cool down. Mix the crumble with the melted Belcolade Cocoa Butter. Pour the crumble in a circle of  14cm and freeze

With the honey and hazelnut, you can make a honey hazelnut biscuit;

500 g eggs, 200 g hazelnut powder, 175 almond powder, 175 g honey, 200 g icing sugar, 100 g flour, 330 g egg white, 50 g sugar

Whip everything together, spread out on a baking tray. Bake at 240°C for 5min.

The cucumber is transformed into a Cucumber jelly;

500 g cucumber juice, 80 g sugar, 40 g honey, 10 g gelatin

Make fresh cucumber juice and heat up the juice till 40°C together with the honey. Add the gelatin, pour in a Flexipan mould 14cm and freeze it.

The black tea can be combined with Vanuatu chocolate: Black tea creme;

450 g Cream 35%, milk QS, 20 g black tea, 570 g Vanuatu 44 milk chocolate, 100 g butter

Boil the fresh cream and the black tea and let it infuse for 5 min. Pass through a sieve and add milk till you have your original weight of 450g again. Heat up again till 85°C and pour onto the Belcolade Origins Vanuatu 44. Mix to obtain a homogeneous filling. When the cremeux reaches a temperature of 35°C, add the butter and mix again. Pour the Black Tea Cremeux on top of the Crumble Lemon. Put on top of this a layer of the Hazelnut Honey Biscuit and freeze.

To finish chocolate mousse;

250 g milk, 250 g cream, 100 g egg yolk, 550 g milk chocolate Vanuatu 44, 6 g gelatin, 450 g cream

Boil the milk with the cream and pour this onto the egg yolks. Add the Belcolade Origin Vanuatu 44 and mix. Add the gelatin and mix again. Add the semi whipped fresh cream. Fill 1/3 of a circle with mousse. Take the insert and the Cucumber Jelly from the freezer. Place the Cucumber Jelly on top of the insert and put it in the circle upside down in the mousse. Freeze it.

You can compose all these layers into a pie like this Astroid by Michel Eyckerman

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BREAST MILK FOODPAIRING

Jocky of The Fat Duck asked we once if I knew where to find human breast milk. Next to making somebody pregnant, I also proposed to recreate the breast milk by a combination of other ingredients. We are not there yet, but as we have the analysis, we can already suggest what to combine with breast milk.

This Foodpairing tree of human breast milk shows some possible combinations;

One of the shops selling breast milk icecream is Icecreamists, located in Covent garden in London. They created a breastmilk, lemon zest, vanilla ice cream, called the Baby Gaga (what’s in a name). more info you can find in this article by the Daily mail. I have no clue if this is a nice icecream (and not only shocking), do you? And what else would you combine with breast milk? Make a mayonnaise with it and serve it with french fries?

The interchangeability of the breast milk could also be nice for a marshmallow Dominique Persoone once made for our The Flemish Primitives (left upper corner). The other ones are a Foodpairing with grass, a praline filled with water and the last making a Foodpairing link to the sea with oyster and salt.

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KASTEEL WITHOF:: OYSTER-LEMON-CUCUMBER-YOGHURT-WATERCRESS

A next recipe of Kasteel Withof. Making a foodpairing around oyster with cucumber, lemon, yoghurt and watercress.

Ingredients: (for 4 persons)

– 24 oysters “Perles Blanches” n°4

– ½ peeled cucumber

– Vinaigrette of rice vinegar en olive oil

– 2 spoons yoghurt

– gel:
625 g water
60 g lemon juice
20 g wasabi paste
6.25 g salt
3.5 g agar
7 g gelatine

– Mousse of cress:
120 g watercress
90 g water
120 g cream
3 g gelatine

– Different species of seaweeds

– Marinade seaweed:
100 g rice vinegar
35 g saké
100 g mirin
5 g salt

– Borage cress

Preparation:

Open the oyster and clean if necessary.
Cut the cucumber in very fine slices

-Gel:
mix water with lemon juice, wasabi paste, salt and agar. Boil. Put the gelatine in the meantime in cold water. Squeeze and add to the hot liquid. Pour this mixture on plates to obtain a fine gel. Cool the gel down and cut into long, small pieces of gel.

- Watercress mousse:
put the gelatine into cold water. Clean the cress and cut into fine pieces. Mix with water. Beat the cream very light and mix with the cress. Add the gelatine. Cool down to settle.

- Marinade: Mix all the ingredients for the marinade. Marinate all the seaweeds for at least 30 minutes in to this marinade. Remove and put on a towel to dry.
Put also the slices of cucumber in the marinade for a short time. Add afterwards pepper and salt.

Dress the cucumber on the plates. Add some lines of yoghurt on top of it. Then the oyster and the gel. Add a little bit of the mousse of cress and add the seaweed and borage cress to end with.

[+ restaurant]

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