Greenhouse

Ingredients sweet and sour: 

• 200 g Water 
• 20 g Green tea 
• 200 g Natural vinegar 
• 200 g Crystal sugar 
• Cucumber 

Method sweet and sour:

• Heat the water to 60 degrees Celsius 
• Add the tea and infuse for five minutes 
• Strain out the tea 
• Now mix the vinegar and sugar with the tea 
• Add the cucumber peels 

Ingredients cream: 

• 100 g Avocado 
• 10 g Powdered sugar 
• 5 g Lime juice 
• Planifolia Green - vanilla

Method cream:

• Mash the avocado very finely 
• Sift the powdered sugar twice 
• Now add the powdered sugar and lime juice 
• Season to taste with the Planifolia Green - vanilla

Ingredients mousse: 

• 185 g Dark chocolate - Ecuador 70.4% 
• 300 g Pâte à bombe 
• 625 g Whipped cream 

Method mousse:

• Melt the dark chocolate 
• Whip the cream until fluffy 
• Add a 50 g slg cream to the chocolate 
• Stir well and now add the pâte 
• Mix in the rest of the whipped cream 

Ingredients pâte à bombe: 

• 175 g Egg yolks 
• 350 g Crystal sugar 
• 115 g Water 

Method pâte à bombe: 

• Beat the egg yolks until fluffy 
• Boil the sugar with the water to 115 degrees Celsius 
• Now add the sugar water to the fluffy egg yolks  
• Beat cold

Ingredients candied lime peel: 

• 3 Limes 
• 200 g Crystal sugar 
• 200 g Water 

Method candied lime peel: 

• Peel the limes with a thin peeler 
• Remove any white from the peel 
• Cut the peel into a very fine chivonade 
• Bring the sugar to a boil with the water 
• Add the zest 
• Let rest for one night 

Ingredients semelcuit: 

• 125 g Egg white 
• 110 g Crystal sugar 
• 100 g Egg yolks 
• 50 g Patent flour 
• 35 g Cocoa powder 

Method semelcuit: 

• Sift the flour with the cocoa powder twice 
• Beat the egg whites with the sugar until fluffy 
• Fold the egg yolks into the egg whites 
• Now mix in the flour 
• Spread out on 2 centimeters 
• Bake at 200 degrees Celsius, about 10 minutes 

Ingredients hangop: 

• 1000 g Vole yogurt 
• 45 g powdered sugar 
• 1/3 Planifolia Black - vanilla

Method hangover:

• Hang out the yogurt overnight 
• Flavor with the powdered sugar and Planifolia Black - vanilla

Ingredients crumble: 

• 125 g White caster sugar 
• 200 g Patent flour 
• 30 g Cocoa powder 
• 5 g Salt 
• 100 g Butter 
• Butter 

Method crumble:

• Melt the butter 
• Mix all the dry ingredients 
• Stir the butter into the dry ingredients 
• Spread the crumble on baking paper 
• Bake at 160 degrees Celsius, about 20 minutes 
• Lat it stick with extra butter and form 

Extra: 

• Limon Cress 
• Gold leaf 

Recipe: Hidde de Brabander

Source: Brood & Banket Magazine 2/2023

Text and photos: Bureau 44