KACHEN #21 (Winter 2019) English edition
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ADVERTORIAL<br />
CHESTNUT & BLACK CURRANT VANILLA CREAM<br />
... LIKE A MONT BLANC<br />
Serves 4-5 60 minutes 12-15 minutes<br />
For the chestnut cream<br />
› 180 g chestnut cream<br />
› 50 g mascarpone<br />
› 1 sheet gelatine<br />
› 2 tbsp cream (to melt the gelatine)<br />
For the jelly with black currants<br />
› 100 g black currant juice<br />
› 1 sheet gelatine<br />
› ¼ vanilla pod<br />
› 1 star anise<br />
› 10 g brown sugar or a black<br />
currant jelly, but not too sweet.<br />
For the whipped cream<br />
› 200 g whipped cream<br />
› 60 g mascarpone<br />
› ¼ vanilla pod<br />
› 8/10 g icing sugar<br />
For the syrup for the brick pastry<br />
› 30 g brown sugar<br />
› 60 g water<br />
› 20 g butter<br />
For the crispy leaves & decoration<br />
› 60 g candied chestnuts<br />
› 4 puff brick pastry<br />
(use the rest for small crispy<br />
biscuits to accompany foie<br />
gras according to your taste<br />
and desires)<br />
› 1 lime<br />
› 1 orange<br />
Chestnut cream<br />
1 Mix chestnut cream and mascarpone<br />
carefully.<br />
2 Heat the cream slightly and add<br />
the squeezed gelatine leaf (previously<br />
soaked in cold water for five<br />
minutes) and melt while stirring.<br />
3 Add this cream to the mascarpone<br />
mixture, beat well and keep cool.<br />
Black currant jelly<br />
1 Heat the black currant juice with<br />
vanilla, star anise and sugar.<br />
2 Cook for 1 minute, add gelatine<br />
(soaked and squeezed), pass through<br />
a sieve, mix well and keep cool.<br />
Whipped cream<br />
1 Mix the whipped cream with the<br />
mascarpone, sugar and vanilla.<br />
2 Place in a poached bag and keep in<br />
a cool place.<br />
Syrup<br />
1 Heat the water slightly to melt the<br />
sugar and add the butter.<br />
2 Coat the four brick pastry plates<br />
one after the other with butter and<br />
place them on top of each other.<br />
3 Cut into rectangular strips of 4 x<br />
13 cm (5/6 strips).<br />
4 Place one on top of the other<br />
between two sheets of baking paper,<br />
place a cake plate on top to weigh<br />
down and bake in the oven at 155°C<br />
for approx. 12/15 minutes until they<br />
are amber.<br />
Arrange<br />
1 Whip the chestnut mascarpone<br />
cream lightly again and pour into a<br />
piping bag.<br />
2 Stir the currant jelly.<br />
3 Sprinkle with some crumbled<br />
chestnuts and add some lime and<br />
orange peel. Enjoy!<br />
Open Monday, Thursday and Sunday<br />
from 6:30 p. m. to 10:30 p. m,<br />
from Friday to Saturday from 6.30 p.m.<br />
to midnight and on Sunday from<br />
12 .p.m. to 2:30 p.m. (single menu)<br />
Information and reservations:<br />
+352 / 23 611-410<br />
+352 / 23 611 -1 — info@casino2000.lu<br />
casino2000.lu<br />
Adults only<br />
RECIPE Alain Pierron<br />
PHOTO Ramunas Astrauskas<br />
47<br />
<strong>KACHEN</strong> No.21 | WINTER 19
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