Puffed tapioca

Puffed tapioca with blue cheese, french beans, rhubarb, and mustard seed

100YEARS Ambassador
Puffed tapioca - photo1 | Debic
Puffed tapioca - photo2 | Debic

Sidney Schutte

Spectrum

Ingredients

For 4 servings

Blue cheese cream

90 g Debic Cream 35%

9 g Sosa instant gel

130 g Lady’s blue cheese

130 g yoghurt

Dill powder

2 bunches dill

salt

Puffed cracker

650 g tapioca

200 g water

100 g Sosa airbag patata

French bean juice

500 g French beans

lime juice

sushi vinegar

xanthan gum

Mustard seed sweet and sour

40 g mustard seed

100 g vinegar

60 g water

35 g sugar

1 bay leaf

1 garlic clove

French beans

200 g French beans

Cream of goat’s quark

90 g goats’s quark

80 g egg whites

20 g aceto bianco

250 g olive oil

Rhubarb

300 g rhubarb

100 g rhubarb coulis

100 g organic rhubarb juice

20 g sugar

Preparation

Blue cheese cream

Melt the blue cheese and add the rest of the ingredients.

Leave to set in the refrigerator and then whisk until smooth.

Dill Powder

Remove the dill from the stalks and dry in the microwave at 800 watts for about two minutes. This can vary depending on the microwave.

Crush finely in a coffee grinder and add a little salt.

Puffed cracker

Cook water and tapioca together in the thermomixer for 20 minutes at 90°C.

Cool and transfer the mixture into a piping bag with a smooth nozzle.

Pipe out in 3 mm thick and 20 cm long rows.

Sprinkle with airbag patata and dry until this is hard. Fry in oil at 180°C.

French bean juice

Blanche the French beans and draw through the juice press.

Add a drop of lime juice and sushi vinegar and bind with xanthan gum.

Mustard seed sweet and sour

Warm all the ingredients apart from the mustard seed for 5 minutes, then add the mustard seed and cook further.

Leave to cool completely.

French beans

Cut out the French beans with a 1-cm round cutter.

Cream of goat’s quark

Mix all the ingredients with a hand mixer to make a smooth cream.

Rhubarb

Mix the coulis with the juice and sugar and warm.

Cut the rhubarb into 4x4 mm pieces and blanche in the liquid.

Leave to cool in its juice.

Assembly

Pipe the blue cheese cream and the goat’s quark cream onto the plates.

Finishing touch

Arrange the puffed tapioca on the plates and finish with the mustard seed sweet and sour, rhubarb, dill powder, French beans and French bean juice.

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