Vegan Autumn Creation from the Swiss Cuisine 🌱

Sauerkraut, potatoes and pears all belong to the domestic autumn cuisine. Since I love to stir up traditions, I decided to combine these lovely, seasonal ingredients into a new culinary creation for Swiss Food Discovey. Is that allowed?

Sauerkraut mousse: Blend equal parts of sauerkraut and soy cream. Add 8 g agar agar pro 500 ml mixture. Bring to a boil and simmer for 2-3 minutes. Transfer to portion molds and allow to set in the freezer.

Pear roses: With a mandoline, thinly slice pears. Allow to soften in a mixture of lemon juice and pear syrup. Roll the soft slices into roses.

Assembly: On a smear of pear syrup, place a wreath of sauerkraut and a heap of crushed potato chips. Place the mousse onto the chips. Decorate with the roses, an entire potato chips as well as with chrysanthemum blossom and lemon balm leaves.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s