Kojicake with green gooseberries, entrecote and blackcurrant tamari

Name: Kojicake with green gooseberries, entrecote and blackcurrant tamari
Ingredients: 1 Portion Prestige black currants; 2 Portion miso

A bold combination of savory and sweet flavors.

A meeting with chef Michael van der Kroft of restaurant Tres in Rotterdam is an intense experience. His restaurant is the result of an unrelenting search for depth. And fruit plays an essential role in this. “Fruit makes my cuisine unique.”

In this recipe, you will learn how to make one of the components of this recipe: the blackcurrant tamari.

Ingredients

1Portion Prestige black currants

2Portion miso

Preparation

Blend the miso and black currants.
Keep the mixture at 60°C for 6 days.
Blend in the Thermomix with double the amount of water.
Pass through an ice filter and reduce the tamari at 55°C until it reaches the consistency of a syrup.