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auf iSi International bleiben

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5. December 2014

iSi Recipes from Konstantin Filippou

Mountain Cheese, Cider & Hazelnut

Apple Cider Sauce

Ingredients:
50 ml apple juice, reduced
50 ml cider
25 ml honey 

Preparation:
Reduce the apple juice, briefly cook the cider with it and then bind with honey. The whole thing can be made a little thicker or thinner according to preference, creating a slow-cooked sauce.

Pear Jelly

Ingredients:
250 ml pear juice
5 ml lemon juice
15 ml honey
7 sheets of gelatin

Preparation:
Reduce the pear juice to half the volume. Mix with the juice of half a lemon and honey. Mix all of this with gelatin. Pour the finished mixture onto a baking sheet and chill. 

Hazelnut Foam

Ingredients:
250 ml cream
50 ml milk
100 g hazelnuts
1 g salt
5 g sugar
1 g cornstarch

Preparation:
Bring the cream and milk to a boil. Cook the roasted hazelnuts along with the liquid, season with salt and sugar and bind with a little cornstarch. Puree the mixture and pass through the iSi funnel & sieve. Lastly, pour it into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Cut the pear jelly into ½ cm cubes and arrange loosely over the plate, adorn with hazelnut foam in the middle, shave slices of cheese over this with a grater as desired and wait until the dish is on the table to pour in the cider.

Stockfish Brandade

Ingredients:
400 g stockfish, salted
200 ml milk
200 ml cream
100 ml olive oil
1 garlic clove
½ lemon for grating
0.5 g saffron (according to taste)
180 g potatoes (floury, cooked and pressed)

Preparation:
Soak the stockfish in cold water for at least 10 hours. Change the water several times during this period. Allow the water to drain off, arrange so that it is covered with the milk, cream, saffron and garlic (whole), cover with a lid and bring to the boil. Turn off the stove and let the fish marinate for 10 minutes, then take it out and set the remaining stock aside. Flake the fish with a fork, removing the skin and bones. Combine the flaked fish, pressed potatoes and stock into a mixture with the consistency of mashed potatoes. Emulsify with olive oil. Pass the mass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm in a bain-marie or water bath at max. 75 oC.

Serve the warm brandade on toasted white bread with lemon zest.