Caramel Cream with Pickled Kumquats and Pistachios

For the caramel cream with pickled kumquats and pistachios, first lay the strudel dough flat on a baking sheet, brush with butter and sprinkle with chopped pistachios. Bake at 160 °C for about 14 minutes, then let cool slightly and break into coarse pieces.

Prick the kumquats several times and boil them with the remaining ingredients. Then leave to infuse for an hour at about 85 °C. Let cool and cut if needed.

In a saucepan, caramelize the sugar, deglaze with the milk and simmer slowly until the sugar has dissolved. Mix with cream and vanilla pulp. Soak the gelatine in cold water, squeeze out and dissolve in the warm mixture.

Carefully add the egg yolks and pour into a shallow mold. Allow to set in a preheated oven at 120 °C convection oven. Let cool and cut if necessary.

Arrange caramel cream with kumquats. Garnish with the strudel leaves and the berry juice and serve the caramel cream with pickled kumquats and pistachios.

Preparation Tip:

The caramel cream with pickled kumquats and pistachios is a festive dessert that can be served for Christmas dinner, for example.

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