Caramelised tropea onions, with a tepid goat cheese mousse stuffing.
For the sugar
For the goat cheese
Fresh goat cheese 25g
Egg white 10g
For the onions
Red onion 5 each
Wine vinegar 2 ml
Preparation time 30 m
Cooking time 30 m
Bring the isomalt to 170 °C, add the lemon.
Pour it onto a silicon mat.
Work the sugar until it’s satiny.
With the help of a lamp and a little spray pump, blow the sugar into onion shapes.
Melt the cheese into the cream.
Add the egg whites with a blender.
Put two gas cartridges into a 1-litre siphon.
Caramelise the onion with sugar.
Add the vinegar.
Cook until all liquid is evaporated and add the butter last.
Stuff the sugar onion with the marmalade and the tepid goat cheese mousse.
Will serve 4 as an appetiser.