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Smokey bowl

Persone

5

Tempo di preparazione

Difficoltà

Costo

Smokey
Stephan Ihrman

Ricetta creata da :

Stephan Ihrman, Esperto di panettiere Paesi Bassi

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Momenti della giornata :

Colazione Merenda Cena Pranzo Brunch Aperitivo

Ricetta realizzata con :

36967 Bun'n'Roll 85g /medias/sys_master/images/he1/hb4/8841811263518/Picto_Pac_IT/Picto-Pac-IT.svg

Picto_ingredients.svg Lista degli ingredienti

  • 5 Bun'n'Rolls 
  • 5 smoked eels 
  • 3 white asparagus 
  • 100ml vegetable stock 
  • 75g bacon 
  • 5g dill 
  • 5g hazelnuts
  • 50g green asparagus 
  • 17g egg yolk 
  • 75ml cream 

Picto_preparation.svg Fasi della preparazione

  • Asparagus mousse: cook white asparagus in vegetable stock for 10 mins.
  • Blend until smooth.
  • Add cream, yolks and black pepper and heat to 85ºC.
  • Strain and pour into a siphon. Refrigerate for at least 90 minutes.
  • Thaw the Bun'n’Roll. Dress with chia seeds and place on top of an upside down baking mould.
  • Bake for 18 minutes at 170ºC then leave to cool for 15 mins.
  • Cook bacon rashers. Blanch green asparagus.
  • Use the siphon to pour asparagus mousse onto the Bun'n'Roll.
  • Create a ring of smoked eel and place the blanched green asparagus in the middle.
  • Sprinkle with bacon bits and dill. 
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