Caramelised tropea onions, with a tepid goat cheese mousse stuffing.

20121101-141009.jpg

Caramelised tropea onions, with a tepid goat cheese mousse stuffing.

INGREDIENTS

For the sugar
Isomalt 200g
Lemon 2g

For the goat cheese

Fresh goat cheese 25g
Cream 250g
Egg white 10g

For the onions

Red onion 5 each
Sugar 100g
Wine vinegar 2 ml
Butter 50g

Preparation time 30 m
Cooking time 30 m

Method

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s