Mustard strawberries with Moscato d 'Asti ice cream and witch polenta á la Kolja Kleeberg
240 mins
240 mins
Ingredients
- 500 ml Milk
- 1 pinch Salt
- 2 TABLESPOONS Sugar
- 1 Vanilla pod
- 125 g ( rough polanta semolina ) Bramata
- 50 g Raisins
- 50 g Pine nuts
- 50 g Pistachios
- 7-10 Tbsp clarified butter
- 7-10 Tbsp For the Moscato d`Asti ice cream:
- 0,75 l Moscato d'Asti
- 250 g Butter
- 5 Egg Yolk
- 100 g Sugar
- 500 g Strawberries
- 50 g demerara sugar
- 7-10 Tbsp juice of half a lemon
- 8 cl aged balsamic vinegar
- 2 TEASPOONS spicy mustard
- 50 ml Olive oil
- 200 ml Cream
- 20 g Sugar
Directions
- 1
For the witch polenta, cut and scrape out the vanilla pod, bring the pulp and pod to the boil with the milk, sugar and a pinch of salt, leave to stand for 10 minutes. Remove the vanilla pod, stir in the bramata and let it swell for 30 minutes while simmering gently.
- 2
Stir constantly and scrape the bottom.
- 3
Lightly roast the pistachios and pine nuts in a coated pan, soak the raisins in 0.1 l Moscato. Stir the pistachios, pine nuts and drained raisins into the polenta. Line a flat dish with cling film and fill the polenta about 2cm high.
- 4
First allow to cool uncovered as soon as no more steam rises, cover and refrigerate. n.
- 5
For the ice-cream, reduce 0.4 l Moscato to 0.2 l, then add the remaining Moscato and mix in the butter in cubes. Cream the egg yolks and sugar, pour on the hot liquid and draw off to a rose on a water bath.
- 6
Freeze the mass in the ice cream machine.
- 7
Wash, clean and halve the strawberries. Sugar in a bowl, season with lemon juice and balsamic vinegar and let the juice stand. Press lightly with a whisk in between.
- 8
Cut the cold polenta into bars and fry them in a coated pan in clarified butter until crispy on all sides. Stir the mustard in some of the resulting juice and mix with the strawberries.
- 9
Lightly whip the cream with the sugar and pour over the strawberries when serving. Serve the still hot witch polenta and the ice cream next to the strawberries.
- 10
Normally you would not serve wine with ice cream, but with this dessert you can of course serve a Moscato 'd Asti (not to be confused with Asti Spumante). It is also suitable because with 5,5 - 6 % alcohol it appears rather light and refreshing, but it is good as a dessert sparkling wine.
- 11
Full-bodied sweet wines go less well with the sweetness and acidity of strawberries.
- 12
Recipes and photos from VAU - DAS KOCHBUCH by Kolja Kleeberg, Collection Rolf Heyne. PHOTO: Luzia Ellert/Collection Rolf Heyne.
More Delicious Recipes
