Several years ago, my mother-in-law invited me to a cooking class. Featuring vanilla. It was so informativ, so inspiring and – above all – so much fun. When a saw the topic for the collaboration “Big Bundt – Sexy Sauce” hosted by lovely Ashley from Plate and Pen and amazing Angela and Mark from Cooking with Wine, I decide to put the ideas I gained into practice. Some elements of this dish stem from that class. Guess which ones!
(Not so) Big green pea panna cotta bundt: Simmer green peas in water. Taste with salt, black pepper and vanilla. Once soft, finely blend and strain through a fine sieve. Per portion, dissolve 1 bloomed gelatine leaf in 50 ml pea extract. Blend with 50 ml quark, transfer to portion molds and allow to set in the fridge.
In return, very sexy green pea sauce: Per portion, mix 1/2 tsp cornstarch in some water and add to 50 ml pea extract. Simmer until thickish.
Crunchy green pea crackes: Brush rice paper – the kind you use to wrap spring rolls – with pea extract. Bake for 1-2 minutes at 250°C. Allow to cool and then break into smaller pieces.
Seductive apple and cucumber salad: Marinate brunoise of apple and cucumber in a dressing consisting of olive oil, white aceto balsamico, vanilla extract, fleur de sel and black pepper.
Assemble by placing bundts and salad as well as piping whipped goat cheese next to a generous dollop sauce. Decorate with crackers and micro leaves of cress and wood-sorrel.
See all dishes of the “Big Bundt – Sexy Sauce” collaboration on Instagram under the hashtag #bundtsgonewild.