Gastronomixs

Ice pastille of red onion

Creation by Bas Hoog, Gallery61, Den Haag, the Netherlands.

Makes 900 grams.

Ice pastille of red onion

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Ingredients

200

g

red onions

750

ml

white wine

75

ml

sugar water (1:1)

50

ml

water

25

ml

red beet juice

10

ml

apple vinegar

3

g

leafgelatine

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.
  • Delicious in a dish with beef, bone marrow, and piccalilly.

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