Gastronomixs

Quinoa praline

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

 

Quinoa praline

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Ingredients

As needed:

 

quinoa

As needed:

 

sunflower oil

Preparation method

  • Roast the quinoa in sunflower oil.
  • Place in a vacuum sealer bag, pull vacuum, and cook sous-vide at 71 °C (in a steamer or hot water bath) for 10 hours.
  • Finely mix with the oil in a thermo blender.

Serving suggestions

  • Combine with patisserie, e.g. as a filling in bonbons or as part of a dessert.
  • Use as a basis for a mayonnaise.

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