Recipes Intergastra 2012 - herbacuisine.de

herbacuisine.de

Recipes Intergastra 2012 - herbacuisine.de

Intergastra 2012

Herbafood Ingredients GmbH

Phöbener Chaussee 12 • 14542 Werder (Havel) • Deutschland

Phone: +49 3327 785-285 • Fax: +49 3327 785-286

info@herbacuisine.de • www.herbacuisine.de


Recipes

Passion Fruit, Mango,

Raspberry and Vanilla Foams

(serves approx. 20)

Passion fruit foam

195 g fruit purée (Boiron ® )

140 g Basic Textur

125 g Herbasweet

40 g cream

Mango foam

245 g fruit purée (Boiron ® )

120 g Herbasweet

100 g Basic Textur

35 g cream

Raspberry foam

250 g seedless fruit purée (Boiron ® )

140 g Basic Textur

70 g Herbasweet

40 g cream

Vanilla foam

165 g cream, 30% Fett

165 g milk, 3.5% Fett

130 g Basic Textur

40 g Herbasweet

1 g vanilla pulp

pinch of salt

1. Bring milk, cream and vanilla pulp to a

boil.

2. Add remaining ingredients, mix, strain

and leave to cool.

3. Fill into a 0.5 litre iSi Gourmet Whip

PLUS and foam with a cream

capsule.

To make passion fruit, mango and

raspberry foams

Combine all ingredients, mix well with the

stick blender, strain through a sieve, fill

into a 0.5 litre iSi Gourmet Whip PLUS

and foam with a cream capsule.


Recipes

Hot Foam of Marzipan

on Berry Fruit Jelly

(serves approx. 10)

Foam of marzipan

250 g clear apple juice

125 g Basic Textur

70 g sugar

45 g marzipan

8 g rum

1 g cinnamon

1 g vanilla pod

1. Bring apple juice, cinnamon, marzipan,

sugar and vanilla to a boil.

2. Add Basic Textur and mix.

3. Pass through a sieve, pour into a 0.5

liter iSi Gourmet Whip PLUS, foam

with one cream capsule and keep

warm.

Berry fruit jelly

600 g berries, frozen

250 g Herbasweet

250 g red wine

200 g Basic Textur

50 g berry liqueur

2 g vanilla pod

1 g orange zest

1 g lemon zest

1. Give Herbasweet and red wine in a

pot.

2. Add orange and lemon zest, vanilla

and parts of the berries and reduce to

a thick syrup.

3. Blend syrup and pass through a fine

sieve.

4. Boil syrup again and mix with Basic

Textur.

5. Take the pot from the heat and add

the rest of the berries to the hot jelly.

Carefully stir and fill desired portions.


Recipes

Tafelspitz (boiled Fillet of Veal ),

Horseradish-Hollandaise

(serves approx. 10 - 15)

Tafelspitz

1 kg veal cap of rump

100 g mirepoix

25 g olive oil, mild

15 g salt

5 g lemon oil

3 g Szechuan pepper

3 g fennel seeds

3 g coriander seeds

3 g black pepper, coarse

1 g rosemary, fresh

1 g thyme, fresh

Horseradish-Hollandaise (30 % fat)

125 g veal stock, warm

125 g butter, warm

90 g Basic Textur

75 g egg yolk, pasteurised

25 g horseradish, fresh

10 g lemon juice

3 g salt

1. Mix all ingredients with a blender.

2. Pass sauce through a sieve, fill in a

0.5 liter iSi Gourmet Whip PLUS,

foam with one cream capsule and

keep warm. Shake from time to time.

1. Trim veal, rub on crushed spices and

sear.

2. Put veal in a vacuum bag together

with the mirepoix, add oils, evacuate

and cook for 12 hours at approximately

58°C.


Recipes

Bread, paper-thin Parmesan, Tomato Dip,

Crème of Goat Cream Cheese, Honey Dip

Bread

500 g wheat flour

250 g water

120 g Basic Textur

40 g Herbarom 03

25 g yeast

10 g salt

1. Mix all ingredients to a dough and

knead for 6 minutes.

2. Leave to prove for 40 minutes at

35°C and bake for approx. 40

minutes at 220°C.

Paper-thin Parmesan

(2 baking sheets)

200 g Parmigiano Reggiano,

finely grated

100 g Basic Textur

1. Mix Parmigiano Reggiano with Basic

Textur.

2. Place between two layers of baking

paper and roll out wafer-thin with a

rolling pin.

3. Still covered, bake in the oven for

approx. 15 minutes at 110°C.

4. Remove upper baking paper and bake

for another 10 minutes without letting

the cheese go brown.


Tomato dip

(serves approx. 30)

300 g dried tomatoes

255 g tomato juice

100 g Basic Textur

60 g Herbasweet

20 g olive oil

10 g Balsamico Bianco

1.5 g rosemary

1.5 g fresh garlic

1.5 g coriander powder

1 g salt

1 g pepper

0.5 g cumin

Mild crème of goat cream cheese

(serves approx. 12)

150 g goat cream cheese

(Chavroux ® )

100 g Basic Textur

50 g cream

1 g sea salt

Whisk all ingredients until smooth.

Honey dip

(serves approx. 20)

100 g honey, clear

100 g Basic Textur

Finely purée and strain all ingredients.

Whisk all ingredients until smooth.

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