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Kibbeling with sweet and sour jalapeño sauce and chili oil foam

Crispy kibbeling with a fresh and spicy sweet and sour jalapeño sauce and airy chili oil foam, finished with cornichons, caper powder, and cress.

Ingredients

30gCornstarch
2Garlic cloves
100gWhite wine vinegar
400gWater
7gkitchen salt with iodine
15gGinger
250gGranulated sugar

375gEgg yolk
100gSushi Su rice vinegar
100gWine vinegar with tarragon
10gkitchen salt with iodine
200gChili oil
700gSunflower oil

Capers
Pre-baked kibbeling
Chorizo cubes
Cornichons
Tartar sauce
Cress of choice

Preparation

  1. Mix all ingredients, except the cornstarch, in a thermoblender. Blend for 4 minutes at 80°C and ensure the sugar is fully dissolved.
  2. Mix the cornstarch with a small amount of water and add to the mixture. Blend for another 2 minutes without heating. Divide into bowls and let cool.

  1. Put all ingredients, except the chili oil and sunflower oil, in a thermoblender.
  2. Cook the egg mixture for about 3 minutes at 80°C, until the egg is nicely set.
  3. Remove the mixture from the blender and let it cool covered for 2 minutes.
  4. Mix the chili oil with the sunflower oil.
  5. Return the mixture to the blender and slowly emulsify with the oil.
  6. Put the chili foam in a siphon and keep warm at 55°C.

  1. Put the capers in a sieve and dry them in a dehydrator at 35°C for 1 to 2 days. Grind to a powder after drying.
  2. Mix with the jalapeño sauce and gently heat in a small pan.
  3. Slice cornichons into thin slices.
  4. Fry the kibbeling in the fryer.
  5. Dress some tartar sauce on the plate.
  6. Glaze the fried kibbeling with the jalapeño sauce.
  7. Place it on the tartar sauce and sprinkle with the thinly sliced cornichons.
  8. Finish with the foam, caper powder, and cress of your choice.