Take 5: Strawberry gazpacho with baked peach
General
Ingredients
- 300 ml wheat beer
- 200g Crème Fraîche
- 700 g cleaned strawberries, 250 g halved
- ½ bunch of fresh marjoram
- 2 peaches
- 2 Owner
- 250 g flour
- 10 g sugar
- 3 tablespoons sunflower oil
- Salt
- 1-2 TL Honig
- 200 ml Kombucha
- Juice and grated zest of 1 organic lemon
- ½ bunch of mint
- 200 ml sunflower oil for deep-frying
Method
- Separate the eggs for the batter. Sift the flour into a bowl, add the wheat beer, sugar, sunflower oil, egg yolks, and a pinch of salt. Stir everything until smooth, but only briefly so the batter doesn't become tough.
- Season the crème fraîche with 1 teaspoon of honey.
- Blend 500g of strawberries, kombucha, lemon juice, grated lemon zest, a little marjoram, and mint to make gazpacho. Sweeten to taste with a little honey.
- Heat sunflower oil to 170 degrees (use a sugar thermometer!). Beat egg whites until stiff peaks form and fold into the batter.
- Slice one peach thinly for garnish. Halve another peach, dip the halves in batter, and fry in oil. Drain on paper towels.
- Spoon the strawberry gazpacho into a bowl and add the baked peach. Garnish with crème fraîche, halved strawberries, peach slices, and marjoram.
RESTAURANT
Andreas Widmann cooks in the traditional restaurant with products that have a clear connection to the region.
