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Figs, crispy kletskop, dark chocolate
Especially for HANOS, Dennis van den Beld (chef of restaurant Het Roode Koper and member of the Culinary Team NL) created four fantastic autumn dishes using products from this season.Including this dish with figs, crispy kletskop, dark chocolate, crème suisse, ginger gel, orange, tea and ginger ice cream, and a fig granita.
Ingredients
240gFlour
180gOrange juice
375gPowdered sugar
150gMelted butter
0.5lMilk
55gSugar
2units.itemsEggs
1units.itemsVanilla
15gGelatine
550gWhipped cream
30gCustard
500gSugar water (1:1)
15gGinger
2gGellan
8gAgar agar
0.5lPX sherry
0.30000000000000004lRed wine
350gSugar
1lWater
Figs
1units.itemsLemon juice
30gSugar
40gaceto
90gWater
500gfig juice
250gCold butter
250gFlour
100gyopol
250gSugar
510gSugar
375gEgg yolk
750gCream
750gMilk
ginger tea to taste
Preparation
- Make this batter a day in advance.
- Combine the flour and powdered sugar, then add the orange juice. Mix into a smooth mass and then add the butter. Let it rest overnight.
- Spread out on a baking mat and bake in an oven (dry air) at 160°C for 8 minutes.
- Cut into pieces of 15 by 2 cm and arrange in the desired shape.
- Put the milk, sugar, eggs, and custard in a pan and cook into a nice custard.
- Soak the gelatin and dissolve it in the custard, cool it down and fold in the semi-whipped cream.
- Put the mixture in a piping bag.
- Put everything in a pan and cook for three minutes.
- Then let it harden and blend in the food processor.
- Strain it and transfer to a squeeze bottle.
- Bring the ingredients to a boil and poach the figs in it.
- When the figs are poached, use this liquid for the granita.
- Bring everything to a boil and freeze while stirring.
- Make a nice crumble from the butter, sugar, and flour, bake at 180°C.
- When it is nicely golden brown, let cool, pour the yopol over, and mix.
- Bring the mixture to just below 100°C, put it in an ice cream machine and make ice cream.