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Thomas Bühner’s Gorgonzola, Beetroot, Marjoram & Umeboshi Plum

Recipes
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19 Oct 2020
|
3 min read
Award-winning German chef of the late 3-Michelin-starred restaurant La Vie gives the recipe to a delicious dessert featuring flavours of beetroot and gorgonzola, paired with luscious pistachio ice cream and tart plums.

Serves 4-6

Ingredients

For the Beetroot Stems

  • 300g beetroot stems
  • 100g beetroot juice
  • 100g syrup
  • 100g extra virgin olive oil
  • dried marjoram
For the Sous Vide Baby Beetroots 
  • 10 baby beetroots
  • 150g beetroot juice
  • 20g extra virgin olive oil
  • 2 sprigs dried marjoram
For the Beetroot Purée
  • 5 large beetroots

For the Gorgonzola Crème

  • 600g milk
  • 460g gorgonzola cheese
  • 1 sheet gelatin
  • 250g cream
  • 0.8g xanthan gum

For the Gorgonzola Shell

  • 600g milk
  • 460g gorgonzola cheese
  • 1 sheet gelatin

For the Gorgonzola Bisquit (slices, chips, crumble)

  • 300g melted butter
  • 300g gorgonzola cheese
  • 130g egg yolk
  • 400g sugar
  • 190g egg white
  • 80g flour

For the Pistachio Ice Cream

  • 310g cold water
  • 40g sugar
  • 25g dextrose
  • 50g pro crema
  • 10g glycerin
  • 85g raw pistachio nuts
  • 100g toasted pistachio nuts

For the Umeboshi Plum

  • handful of fresh Umeboshi plums

Method

For the Beetroot Stems

  1. Vacuum seal the beetroot stems with the olive oil, syrup, juice and marjoram and cook them in a sous vide bath for 20 minutes at 92°C.
  2. Refresh the beets in ice and then  glaze them with their cooking liquid.

For the Sous Vide Baby Beetroots 

  1. Vacuum seal the baby beetroots, olive oil, juice and marjoram and cook them in a sous vide bath for 60 minutes at 92°C.
  2. Once cooked, glaze them with cooking liquid.

For the Beet Purée

  1. Cut the beetroot into 1cm thick slices and cook in a steam oven for 2 hours.
  2. Once cooked, place in a thermomix and purée until smooth, then pass through a sieve.

For the Gorgonzola Bisquit

  1. Preheat the oven to 170°C and grease a large baking tray.
  2. Make a genoise-style cake using the ingredients. Put the egg yolks and sugar in a heat-proof mixing bowl and place the bowl over a pan of simmering water without letting it touch the water. Whisk the eggs over the steam until they reach just above 37°C and then remove from heat.
  3. Continue to whisk the eggs using an electric the mixer until the eggs have tripled in volume.
  4. Sift half the flour over the egg mixture and fold in using a balloon whisk, then repeat with the remaining flour. Whisk 1 cup of the batter into the melted butter to lighten the butter, then whisk in another cup of batter.
  5. Fold the butter mixture into the rest of the batter until just combined. Then add the crumbled gorgonzola and fold in lightly.
  6. Whip the egg whites until fluffy and fold gently into the other mixture. Do not over mix.
  7. Bake for 30 minutes until the cake springs back when pressed in the center. Cool in the pan for 10 minutes before turning out onto a cooling rack.
  8. To make the chips, slice very thin slices of the frozen cake and and put in kitchen dehydrator for 24 hours at 45°C.

For the Pistachio Ice Cream

  1. Mix the ingredients in a Thermomix at 50°C degrees and then cool in an ice bath.
  2. Blend the pistachios and add to the ice cream mixture.
  3. Vacuum-seal the mixture and put it in the fridge for 24 hours.

For the Gorgonzola Créme

  1. Place gorgonzola and cream in Thermomix at 60°C and mix for 5 min.
  2. Incorporate the gelatine when the cream is 40 °C and then add the xanthan gum and pass through sieve.

For the Gorgonzola Shell

    1. Heat the milk until boiling point and then pour it over the cheese to melt it and make a fine cream.
    2. Add the gelatine and mix until smooth.
    3. Check the salt and add more if necessary.
    4. Separate 250 ml an blend with a hand mixer until you have a smooth cream.
    5. Put in the fridge for 4 hours.
    6. Make a semi-spherical shell shape by dipping the spoon in liquid nitrogen and obtaining a gorgonzola frozen shape.
    7. Before plating, break it into 5cm pieces.

For the Umeboshi Plum

  1. Cut into slices and use as garnish.
Recipe courtesy of Thomas Bühner.

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