Page 89 - Urban Diversity Kochbuch Englisch
P. 89
SPiCY iCE PARFAiT
„Hawaii – Captain Nuri Style”
SER VE S DUR A TION LEVEL OF C OOKING
4 30 MIN. MEDIUM
P ARF AIT PREP AR A TION
• 2 eggs Simmer the roughly chopped sardines with white wine,
• 500 ml cream Fernet and the spices on a low heat, then put in a blender
• 125 g Nuri sardines and place in the fridge to cool.
• 100 ml white wine Whisk 2 eggs in a mixing bowl over a bain-marie until frothy
• 6 cl Fernet (be careful not to overheat, otherwise it will become an egg
• salt, pepper, chilli, dill, mint dish) and then beat again until cold.
Mix with the whipped cream and season to taste. Pour the
mixture in a terrine mould lined with clear film and put in the
freezer.
S TEWED PINEAPPLE S
For the stewed pineapples, caramelise the sugar in a pan
• 50 g sugar and deglaze with white wine. Reduce and add the Fernet
• 200 g pineapple diced and simmer until you get the desired consistency of the
• 100 ml white wine sauce. Then add the pineapple pieces and refine with mint.
• 4 cl Fernet Goes perfectly with raw ham or hard cheese.
Cooks of Grind
89
