(R)evolution of Kobariški Štrukelj
Smoked pork creme brulee
Heat pork infusion to 70C, wisk yolks with sugar until dissolved.
Slowly pour pork infusion into the egg mixture to temper it, add salt.
Strain. Bake in oven on convection 100% humidity 80C for 45min. Cool down in ice bath.
- 500g dried plums without pit
- 25g sugar
- 300ml red wine
- 5g salt
Caramelise sugar, add plums, deglaze with red wine, add salt. Simmer for 30-40 min.
Cool down, cut into dices (should look like paste with dices).
Before pouring pork brulee, insert plum jam into the corner of each jar.
Plating of creme brulee'
Use demerara brown sugar to caramelise top of brulee, grate fresh horseradish on top and finish with woodsorrel.
- 10lt fresh apple juice
- 3stick of cinamon
- 3pcs star anis
- 150ml whiskey single malt
Reduce 10l of apple juice to 3l, cooking with 3 sticks of cinnamon and 3 star anis. Cool it down.
To make a coctail combine 500ml reduced apple juice and 150ml of whiskey. Finish with a smoked ice cube.
- 270g flour
- 150g starch
- 200ml water
Mix dry ingrediance in the standing mixer by adding the water. Mix for 10min and let the dough rest in a frige minimum for 2 hours.
- 180g semi-dried apples (dices)
- 220g soted parsnip dices
- 16g caramelized pork craklings
- 60g walnut crumble
Caramelise 50g od sugar and 150g of ground walnut, deglaze with 300ml of cream and add filling.
Cook for 5min until the mixture is combined.
Make small thin rounds from the dough and oplace the filling in the center
Final plating of the whole dessert
100 grams of pork fat
Steam štruklji and dress them with pork fat(instead of butter from original recipe).
Serve together with apple coctail and pork creme brulee with grated horse radish on the top.