Cranberry croquette on poached port wine and apple slices
Preparation
- Poached apple slices: Wash and core the apple and cut into slices approx. 1 cm thick. Caramelise the sugar in a pan, quench with water and port wine. Add the apple slices and simmer slowly. Add the butter as soon as the liquid has reduced and toss with the apple slices.
- Chocolate mousse crackers: Melt the chocolate over a bain-marie and mix with the egg yolks. Beat the egg whites until stiff, add the sugar and fold into the chocolate mixture. Spread the mousse on baking paper or a silicone mat and leave to dry in the oven at 65 °C for 6 - 8 hours.
- Pumpkin seed crumbs: Roast the ground pumpkin seeds in a pan with butter and sugar until golden brown.
- Sweet sour cream: Mix all of the ingredients together.
- Cranberry croquettes: Prepare according to the instructions on the package.
- Serving suggestion: Spread the sweet sour cream on plates. Place a poached apple slice on top of each and drizzle with the port wine stock. Cut the cranberry croquette in half and place both halves slightly offset on the apple slice. Break the dried chocolate mousse into small pieces and sprinkle on top. Arrange a small quantity of pumpkin seed crumbs next to it. Use a hot spoon to form vanilla ice cream dumplings, place on the crumbs and drizzle with pumpkin seed oil. Finally, garnish with icing sugar and mint leaves.
Ingredients
-
4 11er Potato-Croquettes with cranberry filling
1 pot of vanilla ice-cream
4 tsp pumpkin seed oil -
Poached apple slices
1 apple
50 g sugar
50 ml water
100 ml Port, white
20 g butter, cold -
Chocolate mousse crackers
100 g milk chocolate
50 g dark chocolate
3 egg yolks
3 egg whites
3 tsp sugar -
Pumpkin seed crumbs
100 g pumpkin seeds, medium-fine ground
50 g sugar
50 g butter -
Sweet sour cream
250 g sour cream
2 tbs sugar
1 tbs vanilla sugar -
As garnishing
Icing sugar
4 mint leaves