Almost one and a half years ago, I shared a Swiss recipe featuring jacket potatoes and cheese with you. Today, I’m presenting a vegan retake on this culinary highlight from my adopted country. To make it feel more modern, I added a touch of blue butterfly pea flower. What do you think about that?
Blue butterfly pea flower gel: Start with the tea. Steep the tea by pouring 500 ml boiling water over 0,5 tbsp blue butterfly pea flowers and letting it rest for five to eight minutes. Add sweetener of your choice and lemon juice – both to your liking. Add 1-2 tsp locust bean gum and allow to thicken.
Pickled apple: Bring equal parts of apple cider vinegar and water seasoned with sugar, salt and black pepper to a boil. Peel the apples and thinly slice them with a mandoline. Pour the pickling liquid over the apple slices and allow to pickle for at least 15 minutes. Roll the soft apple slices together into a rose.
Assembly: Place five coins of vegan white cheese into a circle. Add heaps of fried onion between the cheese coins. Onto each heap, place a sphere of steamed blue potato. Decorate with roses of pickled apple, basil blossom and violet petals. Carefully pour blue butterfly pea flower gel into the center.