Recipes - herbacuisine

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Recipes - herbacuisine

Recipes

Autumn Time is Ppumpkin Time

Pumpkin consommé

(serves approx. 5)

1000 g vegetable stock

500 g pumpkin (Hokkaido)

180 g dry white sherry

150 g egg white

100 g onions

50 g Basic Textur

6 g salt

5 g ginger

5 g garlic

1.5 g lemon grass

1 g Raz el Hanout

1 g coriander powder

0.5 g chili

1. Chop the pumpkin, onions, garlic

and ginger coarsely and brown

lightly.

2. Deglaze the browned vegetables

with sherry and reduce.

3. Pound lemon grass with the back

of a knife and, together with the

herbs, add to the vegetables.

4. Add vegetable stock, simmer for

20 minutes, purée coarsely and

leave to cool.

5. Whisk the cooled soup vigorously

with the egg white and simmer at

the lowest possible heat setting

until the consommé gradually

clarifies.

6. Skim off any egg white that rises

and slowly strain the consommé

through a cloth.

7. Bind consommé with Basic Textur

to create a hold for the pumpkin

seed froth.


Pumpkin seed froth

(serves approx. 20)

800 g milk

160 g Basic Textur

35 g pumpkin seed oil

4 g sea salt

a little Raz el Hanout

1. Bring milk to a boil with Raz el

Hanout and sea salt.

2. Add Basic Textur and mix.

3. While still mixing add pumpkin

seed oil.

4. Strain paste through a sieve, fill

into a 1-litre iSi Gourmet Whip-

PLUS, aerate with two cream cap

sules and place in a hot bain-marie

for 15 minutes.

5. Spray froth into a container and

spoon onto the consommé.

Pumpkin emulsion –

Filling for fried dumplings

(makes approx. 8)

400 g pumpkin (Hokkaido)

200 g apple juice

200 g vegetable stock

130 g onions

50 g Basic Textur

50 g light sesame oil

35 g rice vinegar

20 g ginger

5 g garlic

1. Lightly fry pumpkin, onions, garlic

and ginger in olive oil.

2. Deglaze with rice vinegar, add

apple juice and stock.

3. Slowly reduce liquid until base of

pan is only lightly covered.

4. Add Basic Textur and mix to a fine

consistency.

5. Whilst mixing, add sesame oil and

salt to taste.

6. Allow emulsion to cool down, fill

emulsion into the dough and

deep-fry.

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