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Рецепт Lemon Foam And Wild Ontario Compote
by Global Cookbook

Lemon Foam And Wild Ontario Compote
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  Порций: 10

Ингредиенты

  • 10 x lemon, juice, zest
  • 10 x egg yolk
  • 7 x egg white
  • 1/2 lt 35% cream
  • 4 sht gelatin
  • 4 Tbsp. lowfat sour cream
  • 300 gm sugar Wild Ontario Blueberry Compote
  • 1 kg wild blueberries
  • 500 ml Riesling
  • 100 ml maple syrup

Инструкции

  1. Whisk lemon juice, lemon zest, egg yolk and 150 grams of sugar over a bain-marie to light and foamy.
  2. Soak gelatin sheets in water till soft. Squeeze off excess water.
  3. Add in gelatin to egg yolk mix and whisk in.
  4. Add in lowfat sour cream and cold.
  5. Whisk egg whites with 150 grams sugar until stiff but not dry.
  6. Whip the cream.
  7. Gently fold whipped egg whites and whipped cream into room temperature egg yolks.
  8. Chill for 3 hrs before serving.
  9. Wild Ontario Blueberry Compote:Cook half of the blueberries with the Riesling and the Maple syrup till volume is 200 mL.
  10. Puree and strain the mix. Let cold.
  11. Add in the remaining blueberries to the cooled puree and chill.
  12. Adjust sweetness of compote to taste with more Maple syrup.
  13. To Serve:Serve blueberry compote with a large quenelle of lemon foam.
  14. Garnish with Chantilly cream.
  15. This was the first dessert recipe I created when I came to Canada. It is a combination of the old world lemon foam recipe from Germany and the new world Ontario wild blueberry compote.