Zubereitung
40 minutes
Ruhezeit
30 minutes
Marinierzeit
4 hours
Garzeit
12 minutes
Sorrel mousse
1½ sheets of gelatine
200 g sour cream
40 g sorrel
coarsely chopped
1 lime
some juice
1 tsp white balsamic vinegar
½ tsp salt
Pickled cucumber
250 ml white balsamic vinegar
175 ml water
75 g sugar
25 g salt
400 g snack cucumbers
thinly sliced
Tartlet cases
300 g white flour
150 ml water
Lovage cream
80 ml white balsamic vinegar
50 g lovage
leaves pulled off from stalks
2 egg yolks
30 g sugar
¾ tsp salt
200 ml sunflower oil
The drink
3 cucumbers
chopped
15 g ginger
chopped
1 lime
juice of ½ lime
20 g lemon verbena
finely chopped
1 tbsp coarse raw sugar
1 egg white
Ice cubes
Some verbena tea
ground to a powder
For serving
10 g sorrel
cut into thin strips
Nasturtiums
as desired
Sorrel mousse
Soak the gelatine in a bowl of cold water for about 5 minutes. Blend the sour cream and sorrel in a jug blender until smooth, then strain through a sieve. Heat half of the mixture in a small pan, add the gelatine, stir well and then stir in the rest of the mixture. Season with the lime juice, white balsamic vinegar and salt, spread the mixture out about 1 cm deep on a small baking tray, cover and refrigerate for about 4 hours. Using a ø2.5 cm cutter, cut out 16 rounds.
Pickled cucumber
Put the white balsamic vinegar, water, sugar and salt into a pan and bring to the boil, stirring constantly. Place the cucumber slices in a clean preserving jar, pour over the hot pickling liquid, cover and allow to pickle.
Tartlet cases
Put the flour and water in a bowl, knead into a smooth dough, cover and leave to rest for about 30 minutes. Preheat the cooking space to 160 °C using the hot air mode. Roll out the dough, one portion at a time, to about 1 mm thick, cut rounds using a 5 cm diameter cutter, place the rounds in the prepared tartlet tins and press down lightly. Put the tartlet tins on a baking tray and into the preheated cooking space and bake for about 12 minutes until golden brown. Take out and allow to cool a little before turning out of the tartlet tins and leaving to cool down on a wire rack.
Lovage cream
Put the white balsamic vinegar and lovage in a tall vessel, blend very finely, strain through a sieve and put back in the tall vessel. Add the egg yolks, sugar and salt and blend until combined. While continuing to blend, slowly add the sunflower oil in a thin stream until the mixture has the consistency of a cream. Spoon the cream into a piping bag and refrigerate until ready to serve.
The drink
Juice the cucumber and ginger. Add the lime juice, verbena, sugar and egg white and mix well until the sugar has dissolved. Put the liquid, one portion at a time, in a shaker with some ice cubes, shake vigorously for about 2 minutes, then pour through a fine sieve into the chilled Martini glasses. Add a dusting of verbena powder to finish the drink off.
For serving
Arrange the tartlet cases on a platter and into the centre of each one place a round of mousse. Take the cucumber slices out of the pickling liquid, drain them off a little and then twist and place on top of the rounds of mousse, leaving some space in the centre. Into this space pipe some loveage cream, sprinkle over the sorrel and nasturtiums and serve immediately with the drink.
Cooking steps
(Pre-)heat cooking space to 160 °C with Hot air
Preheating finished. Put the food in.
Hot air 160 °C for 12 Mins
Tipps
For those who prefer it with alcohol, add 8 cl gin to the cucumber liquid and then, one portion at a time, shake as described.
Zusätzliche Informationen
Erstellt von
Silvio Germann
Erstellt am
11/4/2024