Today we’re going to make a delicious fresh kumquat dessert. It’s a kumquat cilinder roll with muscovado sugar ice cream, caramelized white chocolate and a kumquat & vodka cocktail.
The kumquat vodka
500 grams | kumquats |
​ | Vodka |
Transfer the kumquats into a preserving jar. Now cover it completely with vodka. Then cover the jar and let it marinade at room temperature for 3 weeks. After three weeks drain the vodka. Keep the kumquats for later. Now add a knife tip of Xanthan powder to the vodka and mix it to bind it. Then give it a little taste and when you think it’s necessary add some icing sugar to balance the flavor. Give it another taste and keep it in your fridge for later.
The apple & kumquat cylinder
​ | The kumquats that are left from the vodka |
1 | vanilla pod |
50 grams | sugar |
80 grams | cane sugar |
30 grams | water |
4 | apples |
Transfer the kumquats we saved from the vodka into a blender. Then cut the vanilla pod in half and scrape out the seeds. Add them to the kumquats together with the sugar. Blend this till smooth. Once it’s smooth pass it through a fine sieve. Use a ladle to make this a bit easier. Keep it for later. Then transfer the cane sugar into a saucepan together with the water. Heat this up for 2 minutes. Then pour it into a round shaped mold and set aside for later. Then set up your Japanese slicer, click here to buy it. Now put an apple on the slicer. Turn on the machine to make long slices. Do this with all apples. Then lay the slices on your worktop and brush a thin layer of the kumquat pulp on the apple. Now roll it up. You need to 2 apple slices to make one big roll. Then trim the sides and cut the roll in half. Now place it with the pretty side down in the mold and cover it with a silicon sheet. Bake them at 150 degrees Celsius for around 30 to 35 minutes. After that remove the sheet and bake them for 30 more minutes at 180 degrees Celsius. Once cooked let them cool down completely in your fridge. Then gently remove them from the sides and turn the mold around so the apple falls out. Now cut it in half and keep it in your fridge for later.
The muscovado ice cream
500 grams | milk |
500 grams | cream |
200 grams | muscovado sugar |
30 grams | skimmed milk powder |
90 grams | egg yolk |
Pour the milk into a saucepan. Also add the cream, the muscovado sugar and the skimmed milk powder. Mix this well and bring it to a boil. Meanwhile transfer the egg yolk in a bowl. Then while stirring add the boiling liquid to the yolks. Pour it back into the pan and while stirring cook it till it’s 85 degrees Celsius. Once it’s cooked pass it through a fine sieve. Then cover it with foil and let it set in your fridge for at least 6 hours. I always leave it overnight. Now mix it for 15 seconds and then pour it into an ice cream machine. Turn it into a beautiful ice cream. Then take the ice cream out of the machine and let it set for 30 more minutes in your freezer.
The white chocolate crumble
Transfer 150 grams of white chocolate on a silicon sheet and spread it. Then bake it at 150 degrees Celsius for around 20 minutes. Once it’s baked let it cool down completely and then transfer it into a bowl. Now use the back of a spoon to break the chocolate into a fine crumble. Keep it covered for later
How to finish the dish
First place the kumquat cylinder on a plate and a tablespoon of the crumble on the other side. Now make a nice quenelle of the muscovado ice cream and place it on the crumble. Then the dish is ready to be served and finish it off with the cold kumquat and vodka broth.