Fluffy Lime Jelly, Basil Granita, Almond Biscuit

Rezept von Dominik Fitz: Fluffy Lime Jelly, Basil Granita, Almond Biscuit
November 13, 2015 | Fotos: Helge Kirchberger / Red Bull Hangar-7

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Rezept für 4 Personen

Zutaten

Fluffy Lime Jelly

  • 55 g water
  • 48 g granulated sugar
  • 4 g leaf gelatin
  • 50 g freshly pressed lime juice

Basil Granita

  • 50 g sugar syrup (1:1)
  • 38 g crushed ice
  • 40 g water
  • 4 g fresh basil leaves
  • 20 g freshly pressed lime juice

Almond Biscuit

  • 40 g whole egg
  • 20 g egg yolk
  • 38 g icing sugar
  • 38 g almond flour
  • pinch of salt
  • 70 g egg white
  • 25 g fine granulated sugar
  • 30 g wheat flour (type 405)

Zubereitung

Fluffy Lime Jelly

Bring the water and sugar to the boil. Add the leaf gelatin (soaked in cold water and thoroughly squeezed) and dissolve, then

phplSxexm
Rezept für 4 Personen

Zutaten

Fluffy Lime Jelly

  • 55 g water
  • 48 g granulated sugar
  • 4 g leaf gelatin
  • 50 g freshly pressed lime juice

Basil Granita

  • 50 g sugar syrup (1:1)
  • 38 g crushed ice
  • 40 g water
  • 4 g fresh basil leaves
  • 20 g freshly pressed lime juice

Almond Biscuit

  • 40 g whole egg
  • 20 g egg yolk
  • 38 g icing sugar
  • 38 g almond flour
  • pinch of salt
  • 70 g egg white
  • 25 g fine granulated sugar
  • 30 g wheat flour (type 405)

Zubereitung

Fluffy Lime Jelly

Bring the water and sugar to the boil. Add the leaf gelatin (soaked in cold water and thoroughly squeezed) and dissolve, then stir in the freshly pressed lime juice. Put the liquid in the fridge for 12 hours. Mix the lime jelly slowly to create as many air pockets as possible. Pour the fluffy lime jelly into a Flexipan mould for hemispheres with a 3 cm diameter and freeze for at least 4 hours. Remove the lime jelly hemispheres from the mould and leave to thaw in the fridge.

Basil Granita

Put the sugar syrup, the crushed ice, the water and the basil leaves in a blender and mix well. Pass everything through a fine sieve and stir in the freshly pressed lime juice. Pour the liquid into a Flexipan mould for hemispheres with a 2.5 cm diameter and freeze for at least 4 hours. Remove the basil granita hemispheres from the mould shortly before serving.

Almond Biscuit

Put the whole egg, the egg yolk, the icing sugar, the ground hazelnut kernels and the salt in a mixing bowl and beat until fluffy. Beat the egg white together with the granulated sugar until stiff. Fold 1/3 of the egg/sugar mixture into the fluffy egg mixture, then fold half of the wheat flour in. Repeat this process, then carefully fold in the remaining 1/3 of the egg/sugar mixture. Spread the dough on a baking tray (30 cm x 40 cm) covered with baking paper and bake at 190°C (fan-assisted) for 5-7 minutes. Remove the hazelnut biscuit from the tray and leave to cool.

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