Recipes Intergastra 2012 - herbacuisine.de
Recipes Intergastra 2012 - herbacuisine.de
Recipes Intergastra 2012 - herbacuisine.de
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<strong>Intergastra</strong> <strong>2012</strong><br />
Herbafood Ingredients GmbH<br />
Phöbener Chaussee 12 • 14542 Wer<strong>de</strong>r (Havel) • Deutschland<br />
Phone: +49 3327 785-285 • Fax: +49 3327 785-286<br />
info@<strong>herbacuisine</strong>.<strong>de</strong> • www.<strong>herbacuisine</strong>.<strong>de</strong>
<strong>Recipes</strong><br />
Passion Fruit, Mango,<br />
Raspberry and Vanilla Foams<br />
(serves approx. 20)<br />
Passion fruit foam<br />
195 g fruit purée (Boiron ® )<br />
140 g Basic Textur<br />
125 g Herbasweet<br />
40 g cream<br />
Mango foam<br />
245 g fruit purée (Boiron ® )<br />
120 g Herbasweet<br />
100 g Basic Textur<br />
35 g cream<br />
Raspberry foam<br />
250 g seedless fruit purée (Boiron ® )<br />
140 g Basic Textur<br />
70 g Herbasweet<br />
40 g cream<br />
Vanilla foam<br />
165 g cream, 30% Fett<br />
165 g milk, 3.5% Fett<br />
130 g Basic Textur<br />
40 g Herbasweet<br />
1 g vanilla pulp<br />
pinch of salt<br />
1. Bring milk, cream and vanilla pulp to a<br />
boil.<br />
2. Add remaining ingredients, mix, strain<br />
and leave to cool.<br />
3. Fill into a 0.5 litre iSi Gourmet Whip<br />
PLUS and foam with a cream<br />
capsule.<br />
To make passion fruit, mango and<br />
raspberry foams<br />
Combine all ingredients, mix well with the<br />
stick blen<strong>de</strong>r, strain through a sieve, fill<br />
into a 0.5 litre iSi Gourmet Whip PLUS<br />
and foam with a cream capsule.
<strong>Recipes</strong><br />
Hot Foam of Marzipan<br />
on Berry Fruit Jelly<br />
(serves approx. 10)<br />
Foam of marzipan<br />
250 g clear apple juice<br />
125 g Basic Textur<br />
70 g sugar<br />
45 g marzipan<br />
8 g rum<br />
1 g cinnamon<br />
1 g vanilla pod<br />
1. Bring apple juice, cinnamon, marzipan,<br />
sugar and vanilla to a boil.<br />
2. Add Basic Textur and mix.<br />
3. Pass through a sieve, pour into a 0.5<br />
liter iSi Gourmet Whip PLUS, foam<br />
with one cream capsule and keep<br />
warm.<br />
Berry fruit jelly<br />
600 g berries, frozen<br />
250 g Herbasweet<br />
250 g red wine<br />
200 g Basic Textur<br />
50 g berry liqueur<br />
2 g vanilla pod<br />
1 g orange zest<br />
1 g lemon zest<br />
1. Give Herbasweet and red wine in a<br />
pot.<br />
2. Add orange and lemon zest, vanilla<br />
and parts of the berries and reduce to<br />
a thick syrup.<br />
3. Blend syrup and pass through a fine<br />
sieve.<br />
4. Boil syrup again and mix with Basic<br />
Textur.<br />
5. Take the pot from the heat and add<br />
the rest of the berries to the hot jelly.<br />
Carefully stir and fill <strong>de</strong>sired portions.
<strong>Recipes</strong><br />
Tafelspitz (boiled Fillet of Veal ),<br />
Horseradish-Hollandaise<br />
(serves approx. 10 - 15)<br />
Tafelspitz<br />
1 kg veal cap of rump<br />
100 g mirepoix<br />
25 g olive oil, mild<br />
15 g salt<br />
5 g lemon oil<br />
3 g Szechuan pepper<br />
3 g fennel seeds<br />
3 g corian<strong>de</strong>r seeds<br />
3 g black pepper, coarse<br />
1 g rosemary, fresh<br />
1 g thyme, fresh<br />
Horseradish-Hollandaise (30 % fat)<br />
125 g veal stock, warm<br />
125 g butter, warm<br />
90 g Basic Textur<br />
75 g egg yolk, pasteurised<br />
25 g horseradish, fresh<br />
10 g lemon juice<br />
3 g salt<br />
1. Mix all ingredients with a blen<strong>de</strong>r.<br />
2. Pass sauce through a sieve, fill in a<br />
0.5 liter iSi Gourmet Whip PLUS,<br />
foam with one cream capsule and<br />
keep warm. Shake from time to time.<br />
1. Trim veal, rub on crushed spices and<br />
sear.<br />
2. Put veal in a vacuum bag together<br />
with the mirepoix, add oils, evacuate<br />
and cook for 12 hours at approximately<br />
58°C.
<strong>Recipes</strong><br />
Bread, paper-thin Parmesan, Tomato Dip,<br />
Crème of Goat Cream Cheese, Honey Dip<br />
Bread<br />
500 g wheat flour<br />
250 g water<br />
120 g Basic Textur<br />
40 g Herbarom 03<br />
25 g yeast<br />
10 g salt<br />
1. Mix all ingredients to a dough and<br />
knead for 6 minutes.<br />
2. Leave to prove for 40 minutes at<br />
35°C and bake for approx. 40<br />
minutes at 220°C.<br />
Paper-thin Parmesan<br />
(2 baking sheets)<br />
200 g Parmigiano Reggiano,<br />
finely grated<br />
100 g Basic Textur<br />
1. Mix Parmigiano Reggiano with Basic<br />
Textur.<br />
2. Place between two layers of baking<br />
paper and roll out wafer-thin with a<br />
rolling pin.<br />
3. Still covered, bake in the oven for<br />
approx. 15 minutes at 110°C.<br />
4. Remove upper baking paper and bake<br />
for another 10 minutes without letting<br />
the cheese go brown.
Tomato dip<br />
(serves approx. 30)<br />
300 g dried tomatoes<br />
255 g tomato juice<br />
100 g Basic Textur<br />
60 g Herbasweet<br />
20 g olive oil<br />
10 g Balsamico Bianco<br />
1.5 g rosemary<br />
1.5 g fresh garlic<br />
1.5 g corian<strong>de</strong>r pow<strong>de</strong>r<br />
1 g salt<br />
1 g pepper<br />
0.5 g cumin<br />
Mild crème of goat cream cheese<br />
(serves approx. 12)<br />
150 g goat cream cheese<br />
(Chavroux ® )<br />
100 g Basic Textur<br />
50 g cream<br />
1 g sea salt<br />
Whisk all ingredients until smooth.<br />
Honey dip<br />
(serves approx. 20)<br />
100 g honey, clear<br />
100 g Basic Textur<br />
Finely purée and strain all ingredients.<br />
Whisk all ingredients until smooth.
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