Saffron Ice Cream, Gingerbread Souffle, Citrus Compote, Gadgets

Summary

Ingredients

• Ice cream - ingredients:
• 10 egg yolks
• 200 g suar
• 1 ½ g saffron
• 500 ml milk
• 250 ml double cream
• 250 ml cream

For the soufflé:

• 8 egg (s), separated
• 160 g suar
• 150 ml cream
• 50 grams flour
• 50 g potato starch
• 1 tablespoon gingerbread spice
• 3 tablespoon, leveled powdered sugar
• some butter to smooth out the form
• some powdered sugar to sprinkle with

For the salad:

• 4 orange (s)
• 3 lime (s)
• 1 grapefruit (s)
• 50 g kumquat (s)
• 1 pomelo (s)
• 8 clementine (s)
• 4 limquat (s)
• 3 tablespoon sugar
• some water
• 3 tablespoon grenadine
• 1 teaspoon orange blossom water
• 3 tablespoon syrup, (elder syrup)
• 100 g suar
• 100 ml water

For the sauce:

• 250 ml cream
• 1 vanilla pod (s)
• 50 grams sugar
• 1 pinch guar gum

Also:

• Crumbs, (caramel crumbs)
• 2 tablespoon peppercorns, (Szechuan)
• 50 ml apple juice
• 50 grams sugar
• 2 tablespoon peppercorns, (Szechuan)

For the puree: (coulis)

• 2 mango (s)
• some powdered sugar
• some citrus stock to taste

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Instructions

1. Ice:
2. Beat the egg yolks and sugar until white.
3. Soak the saffron in water. Mix the milk with the saffron and let it simmer.
4. Add the warm milk and saffron mixture to the egg yolk mixture and whip everything into a rose - set aside and allow to cool.
5. Stir in the double cream and cream, let the mixture cool down and then turn it off in the ice cream machine.
6. Souflee:
7. Whip the egg yolks and sugar until white, add the milk and beat everything up to form a rose, set aside and let cool.
8. Fold the flour, potato starch and gingerbread spices into the Anglaise.
9. Beat the egg whites with a little icing sugar until stiff and fold into the gingerbread mixture.
10. Butter the molds and sprinkle with sugar.
11. Fill 2/3 of the mass. Bake in a water bath at 170-180 ° C for about 20 minutes.
12. Dust with powdered sugar.
13. Citrus salad:
14. Peel 4 limquats and 4 kumquats thinly and cut the peel into the finest strips, using a zester if necessary.
15. Let the sugar caramelize and deglaze with a little water and grenadine. Blanch the zest in it and refrigerate.
16. Peel and fillet all other citrus fruits (except kumquats and limquats). Pour the zest and syrup over the fillets, season with grenadine, elderflower syrup and orange blossom water.
17. Quarter the kumquats and cut the 4 limquats into fine slices, cook in sugar syrup (from 100 g sugar and 100 ml water) until soft. Add to the citrus salad.
18. Vanilla sauce:
19. Vanilla pod cut into small pieces. Add the vanilla pod to the cream and bring to the boil once. Then let it cool down and, depending on your taste, add sugar to taste. Heat again (but no longer boil) and fish out the vanilla pod.
20. Let cool down a little before serving and thicken a little with the guar gum.
21. Szechuan pepper caramel chips:
22. Simmer 2 tablespoon Szechuan peppercorns in a little apple juice. Drain, collecting peppered apple juice. Reduce further if necessary.
23. Caramelize 50 g sugar in the pan with the apple-pepper reduction, place on a stone plate, allow to cool.
24. Grind the caramel, add the ground pepper and dust thinly on a silicone mat. Melt under the grill. Break the caramel into pieces.
25. Mangocoulis:
26. Peel and core the mango, puree with powdered sugar as required, season with citrus stock to taste.
27. Serving:
28. Put 2-3 tablespoons of the citrus salad on the plates, making sure not to take too much of the citrus marinade, otherwise it will be unsightly. Put a good tablespoon each of the vanilla sauce and the mangocoulis on the plates, cut off the ice cream and place on it, turn the souflees out of the molds, quickly place on the plates, dust with a little powdered sugar, sprinkle about 1 teaspoon caramel crumbs over everything and immediately serve.

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