Buon appetito!
Kroepoek with glazed Breydel ham and tomato foam
Ingredients
4 persons
- 100 grams of belly bacon
- 200 grams mayonnaise
- 40 grams mustard
- 50 gram room
- 30 grams of protein
- 30 gram ELVEA Tomato and Legumes
- 1 pinch smoked paprika
- 50 grams of honey
- 30 grams teriyaki
- 10 grams soy sauce
- 20 grams ketchup
- 5 grams of ginger syrup
- 80 grams tapioca flour
- 15 grams of onions
- 0.5 clove garlic
- 30 grams ELVEA Double Tomato Concentrate
- 50 grams chicken broth
- pepper
- salt
Preparation
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1
Mix the ingredients for the espuma. Put it in a siphon and charge with three gas cartridges.
-
2
Mix the ingredients for the kroepoek in the Thermomix. Spread as thinly as possible on a baking sheet and steam for ten minutes at 100°C in the steam oven.
-
3
Then dry the dough in the oven at 80-90°C for one hour. Once dry, cut into pieces and deep-fry at 180°C until the prawn crackers are golden brown.
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4
Mix all the ingredients for the glaze. Brush the bacon with it and cook for five minutes in a preheated oven at 180°C.
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5
Place a piece of Breydel bacon on a prawn cracker and finish with a dollop of espuma.
