Gastronomixs

Blackberry croquette

Creation by Roy de Gier, De Houtloods, Tilburg, the Netherlands.

Blackberry croquette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

50

g

butter

60

g

flour

10

g

sugar

350

g

blackberry purée

2

leaves

gelatin

 

 

egg white

 

 

flour

 

 

breadcrumbs

Preparation method

  • Melt the butter and add the sugar.
  • Use the flour to make a roux.
  • Add the blackberry purée and make a salpicon.
  • Add the gelatin and mix well.
  • Set the mixture aside to cool and then roll it into equally sized balls.
  • Coat the balls paner à l'anglaise by first coating them in flour, then egg white, and finally the breadcrumbs. Then roll through the egg white and the breadcrumbs for a second time.
  • Deep-fry at 180°C and drain on kitchen towel.

Serving suggestions

  • Serve with strained yoghurt with vanilla and a yoghurt and honey sorbet.
  • As a sweet snack or dessert amuse-bouche with a crème pâtissière dipping sauce. 

Previous page