YouTube: @AnsonsKitchen
@ansonskitchen1 • 81,200 subscribers
Shorts
Videos
Lemon gel croustade with mint and oregano Water 300ml Lemon juice 120ml Sugar 120g Salt pinch Agar agar 3% Mint Oregano — Mix the water, lemon juice, sugar, agar and salt. Boil up, and place in metal box to cool down slightly. Wait until the base reaches around 55C, take your frozen croustade iron, dip in the base, and hold for 5 seconds. This will help to build a thickness of the croustade. Wait for couple of seconds before removing the croustade from the iron. Lemon croustade / whipped sourcream / salted cucumber / garden herbs Use code arnis10 for 10% off all products at @Nordic Chefs
YouTube: @AnsonsKitchen113,800 次观看 • 1 个月前
Savoury Pumpkin Brûlée / Pumpkin Cream / Fennel & Dill Sauce / Pickled Pumpkin Start by making the pumpkin cream. I leave the skin on, as it adds wonderful depth of flavour and gives the purée a rich, creamy texture. Simmer the pumpkin in milk with thyme and garlic until tender. Season with salt and a little sugar, then blend until smooth. For a lighter texture, mix some of the finished pumpkin cream with double cream and adjust the seasoning with salt. Reserve the remaining pumpkin cream for serving. Add agar-agar at 2% of the total weight of the mixture. Bring to the boil, stirring continuously to activate the agar, then pour into a tray. Use a blowtorch to create a caramelised pattern across the surface. Refrigerate until firm, then cut out rounds using a circular cutter. Serve with warm fennel and dill sauce, pumpkin cream and pickled pumpkin.
YouTube: @AnsonsKitchen10,000 次观看 • 1 个月前
没有更多内容可加载