Gastronomixs

Ice pastille of red onion

Creation by Bas Hoog, Het Experiment, Delft, the Netherlands 

Ice pastille of red onion

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Ingredients

2

 

red onions

0.75

l

white wine

0.75

dl

sugar water (1:1)

0.50

dl

water

0.25

dl

red beet juice

0.10

dl

apple vinegar

1

leaf

gelatine

Preparation method

  • Heat the sugar water with the white wine.
  • Soak the gelatine in cold water and dissolve it in the sugar water/white wine mixture.
  • Clean the red onion and add it to this liquid; finely chop in the food processor.
  • Suspend the resulting mixture in a cheesecloth. Use the mass obtained after draining through the cloth.
  • Fill the desired silicon shapes with the mass and freeze in the blast chiller or freezer.

Serving suggestions

  • As component of a savoury starter or main course with squab, red onion compote, Savoy cabbage and potato, for example.
  • As part of an amuse-bouche, served with a red beet component.

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