Saffron Ice Cream, Gingerbread Souffle, Citrus Compote, Gadgets

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine European
Servings (Default: 20)

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
Saffron Ice Cream, Gingerbread Souffle, Citrus Compote, Gadgets
Saffron Ice Cream, Gingerbread Souffle, Citrus Compote, Gadgets

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.

Also Like

Saffron – Ice Cream

The perfect saffron – ice cream recipe with a picture and simple step-by-step instructions. More...

Gingerbread Ice Cream

The perfect gingerbread ice cream recipe with a picture and simple step-by-step instructions. More...

Vanilla Souffle with Rhubarb Compote

The perfect vanilla souffle with rhubarb compote recipe with a picture and simple step-by-step instructions. More...

Pistachio – Saffron – Ice Cream

The perfect pistachio – saffron – ice cream recipe with a picture and simple step-by-step instructions. More...

Gingerbread Ice Cream Dessert

The perfect gingerbread ice cream dessert recipe with a picture and simple step-by-step instructions. More...

Pumpkin Compote with Citrus Kick

The perfect pumpkin compote with citrus kick recipe with a picture and simple step-by-step instructions. More...

White Chocolate Souffle, Honeybusch Ice Cream

The perfect white chocolate souffle, honeybusch ice cream recipe with a picture and simple step-by-step instructions. More...

Red Berry Ice Cream, Tonka Bean Sabayon and Citrus Fruit Compote

The perfect red berry ice cream, tonka bean sabayon and citrus fruit compote recipe with a picture and simple step-by-step instructions. More...

Variations Of Plum with Saffron Ice Cream

The perfect variations of plum with saffron ice cream recipe with a picture and simple step-by-step instructions. More...

Souffle

The perfect souffle recipe with a picture and simple step-by-step instructions. More...

Vanilla Ice Cream Gingerbread Sandwich

The perfect vanilla ice cream gingerbread sandwich recipe with a picture and simple step-by-step instructions. More...

Riesling Ice Cream with Grape Compote

The perfect riesling ice cream with grape compote recipe with a picture and simple step-by-step instructions. More...

Gingerbread Cream

The perfect gingerbread cream recipe with a picture and simple step-by-step instructions. More...

Citrus Muffins with Cream

Citrus muffins are prepared with the addition of ground almonds, as well as lemon and orange peel. Ingredients Butter – 125 g Large eggs – 2 pcs. Natural yogurt without additives – 60 g Milk – 60 g Orange zest – 1 teaspoon Lemon zest – 1 teaspoon Ground a...

Cinnamon Ice Cream with Pears and Gingerbread Sauce

The perfect cinnamon ice cream with pears and gingerbread sauce recipe with a picture and simple step-by-step instructions. More...

Gingerbread Pavlova with Apple and Pear Compote

The perfect gingerbread pavlova with apple and pear compote recipe with a picture and simple step-by-step instructions. More...

Chocolate Souffle

The perfect chocolate souffle recipe with a picture and simple step-by-step instructions. More...

Cheese Souffle

The perfect cheese souffle recipe with a picture and simple step-by-step instructions. More...

Salmon Souffled

The perfect salmon souffled recipe with a picture and simple step-by-step instructions. More...

Milk Souffle

Milk soufflé leaves no one indifferent: neither a small child, nor a young girl, nor people of the older generation. This sweet and delicate dessert literally melts in your mouth. Cook: 1 hour 40 minutes Servings: 6 Ingredients Milk – 500 ml Ice cream – 5...

Comments for "Saffron Ice Cream, Gingerbread Souffle, Citrus Compote, Gadgets"

Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.

Disable Ad block to get all the secrets. Once done, hit any button below