Gastronomixs

Red pointed sweet pepper with saffron ice cream, rhubarb juice, raspberries, and blackberries

Red pointed sweet pepper with saffron ice cream, rhubarb juice, raspberries, and blackberries Enlarge

The guest chef for August is Angélique Schmeinck. This Dutch chef has worked for top French chefs such as Michel Guérard, Michel Troisgros, and Stéphane Raimbault. She was head chef at De Kromme Dissel* in Heelsum until 2000. In the Netherlands, Angélique is well-known as a TV chef and as a writer. She has published a popular series of books on taste: Smaakvrienden (Taste friends). These books have been very successful over the years. Angélique wants to inspire the world with flavours and flavour combinations. She also has a keen interest in art. Besides being a chef, Angelique is also a passionate photographer. In her gallery, you can admire her photo exhibitions. Art and craftsmanship always go hand in hand. She regularly appears on stage with her 'edible painting'. She makes edible works of art with various preparations of fruit or vegetables, herbs, spices, sauces, and crispy components. During the making of the painting, she takes the audience on a culinary journey of flavours.

In 2003, she opened her own restaurant: CuliAir. This is no ordinary restaurant; it's the world's very first hot-air balloon restaurant! Angélique takes you to new culinary heights in her hot-air balloon. Ingredients are hoisted up into the top of the balloon by means of a pulley system in specially-developed steel oven baskets. Once cooked with the balloon's own hot air, the components are hoisted back down during the flight; the finishing touches are added and the dishes are served.

The recipes that Angélique has shared with us are some of those served in the CuliAir hot-air balloon and in her Culinary Gallery in Velp.

Creations by Angélique Schmeinck, CuliAir, Velp, The Netherlands.

Ingredients

6

 

red pointed sweet peppers

View this component

20

 

saffron threads

100

ml

orange juice

400

ml

whipping cream

500

ml

whole milk

20

g

glucose syrup

300

g

sugar

250

g

egg whites

1.5

kg

rhubarb

1

 

vanilla pod

5

 

cardamom pods

100

g

honey

View this component

1

stalk

rhubarb

200

ml

orange juice

75

g

sugar

18

 

buds of Aztec sweet herb

12

 

raspberries

12

 

blackberries

Preparation method: pointed sweet pepper
  • Preheat the oven to 185°C.
  • Loosely wrap the pointed sweet peppers in aluminium foil.
  • Bake in the oven for 40 minutes.
  • Leave to cool down in the foil. 
  • Remove the skin and the seeds.
  • Heat up the pointed sweet peppers over low heat in a frying pan until all the liquid has evaporated.
Preparation method: saffron ice cream
  • Finely chop the saffron threads and add them to the orange juice.
  • Bring the whipping cream, milk, glucose syrup, orange and saffron juice, and sugar to the boil. Remove the pan from the heat.
  • Lightly beat the egg whites and pour over the warm mixture.
  • Continue to heat while stirring with a spatula until the mixture has thickened slightly.
  • Pour through a sieve into a bowl and leave to cool completely.
  • Churn in an ice cream machine.
Preparation method: rhubarb juice
  • Run the rhubarb through a juicer.
  • Break open the cardamom pods and remove the seeds.
  • Cut the vanilla pod in half lengthways.
  • Heat up the juice together with the halved vanilla pods, cardamom seeds, and the honey and reduce to a light syrup.
  • Drain through a sieve, collecting the liquid.
  • Leave to cool to room temperature.
Preparation method: dried rhubarb
  • Bring the orange juice and sugar to the boil.
  • Leave to simmer for five minutes until it starts to form a light syrup.
  • Slice the rhubarb into paper-thin ribbons on the meat slicer.
  • Place the ribbons in the orange syrup for five minutes and then arrange on a silicone mat.
  • Dry the ribbons in a drying oven at 60°C until completely crispy.
Finishing & presentation
  • Spoon a little of the jus into the centre of the plate.
  • Cut the pointed sweet pepper into a neat point.
  • Roll up 3cm of the wide side.
  • Place in the centre of the plate.
  • Chop the raspberries and blackberries and arrange around the pointed sweet pepper.
  • Spoon the saffron ice cream loosely against the pointed sweet pepper.
  • Finish with the buds of Aztec sweet herb and dried rhubarb.

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