{"id":56876,"date":"2020-12-05T08:59:17","date_gmt":"2020-12-05T07:59:17","guid":{"rendered":"https:\/\/www.hellosiegfried.com\/info\/liquid-dinner\/"},"modified":"2022-11-21T17:29:14","modified_gmt":"2022-11-21T16:29:14","slug":"liquid-dinner","status":"publish","type":"avada_portfolio","link":"https:\/\/www.hellosiegfried.com\/at\/info\/liquid-dinner\/","title":{"rendered":"Liquid Dinner mit Siegfried"},"content":{"rendered":"

Liquid Dinner mit Siegfried<\/h1>\n

Stell Dir vor, Du l\u00e4dst G\u00e4ste zum Dinner ein und es sind die Drinks, die im Vordergrund stehen, nicht das Essen – verr\u00fcckt, oder?! Genau diesen Ansatz finden wir sehr spannend und haben aus diesem Grund das erste Liquid Dinner, bestehend aus 4 G\u00e4ngen, f\u00fcr Euch zusammengestellt. Frei nach dem Motto: „Das bisschen was wir essen, k\u00f6nnen wir auch trinken“<\/p>\n

– MEN\u00dc –<\/strong><\/em><\/p>\n

Appetizer<\/em>
\nWonderleaf \/ Avocado \/ Zuckererbse \/ Aprikose
\n<\/strong><\/em>
\nVorspeise<\/em>
\nSiegfried \/ Rote Beete \/ Ziegenk\u00e4se \/ Honig
\n<\/strong><\/em>
\nHauptspeise<\/em>
\nSiegfried \/ Steinpilz \/ Birne \/ Buttermilch
\n<\/strong><\/em>
\nDessert<\/em>
\nSiegfried \/ Fenchel \/ Ei \/ Sahne<\/strong><\/em><\/p>\n<\/div>

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Einkaufsliste f\u00fcr 4 Personen:<\/strong><\/p>\n

400ml Siegfried Gin
\n240ml Wonderleaf
\n60ml Aprikosenlik\u00f6r
\n120ml Rote Beete Saft
\n80ml Birnensaft
\n120ml Buttermilch
\n40ml Sahne
\n60ml Dattelsirup
\n60ml Zuckersirup
\n80ml Honig
\n3-4 Zitronen
\n1 Birne
\n2 reife Avocados
\n4 kl. Bio Eier
\nca. 20 Zuckererbsenschoten
\n100g getrocknete Steinpilze
\netwas Wasabi
\n4 Scheiben Seranoschinken
\n8 geh\u00e4ufte TL Ziegenfrischk\u00e4se (mild)
\nSt\u00fcck Parmesan
\n50g Fenchelsamen
\nBaguette & Salzbutter als Begleitung<\/p>\n<\/div>

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\/\/ APPETIZER \/\/<\/h3><\/div>
<\/span><\/div>

Zutaten pro Drink\/Person:<\/u><\/p>\n

60ml Siegfried Wonderleaf
\n1\/2 frische Avocado
\n5-6 St\u00fcck Zuckererbsenschoten
\n15ml Aprikosen Lik\u00f6r
\n30ml frische Zitrone
\n15ml Zucker
\n1 Msp. Wasabi<\/p>\n

Essbare Deko: Serano Chip (* siehe unten)<\/p>\n

Die Zuckererbsen und Avocado im Shaker zersto\u00dfen. Alle weiteren Zutaten hinzugeben und sehr kr\u00e4ftig auf Eis shaken. Nun doppelt in eine Cocktailschale abseihen<\/a>.<\/p>\n<\/div>

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\/\/ VORSPEISE \/\/<\/h3><\/div>
<\/span><\/div>

Zutaten pro Drink\/Person:<\/u><\/p>\n

30ml Siegfried Gin
\n30ml Rote Beete Saft
\n2 geh. TL Ziegenfrischk\u00e4se
\n20ml Honig
\n5ml frische Zitrone<\/p>\n

Essbare Deko: Parmesan Chip (* siehe unten)<\/p>\n

Alle Zutaten in den Shaker geben und kr\u00e4ftig auf Eis shaken. Den Drink doppelt in eine Cocktailschale abseihen<\/a>.<\/p>\n<\/div>

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\/\/ HAUPTSPEISE \/\/<\/h3><\/div>
<\/span><\/div>

Zutaten pro Drink\/Person:<\/u><\/p>\n

40ml Siegfried Gin (mit Steinpilz infusioniert)
\n20ml Birnensaft
\n30ml Buttermilch
\n15ml Dattelsirup<\/p>\n

Essbare Deko: Birnenscheibe<\/p>\n

Alle Zutaten nacheinander in den Shaker geben und auf Eis kr\u00e4ftig shaken. Doppelt in eine Coupette abseihen<\/a>. Mit einer d\u00fcnnen Birnenscheibe garnieren.<\/p>\n<\/div>

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\/\/ DESSERT \/\/<\/h3><\/div>
<\/span><\/div>

Zutaten pro Drink\/Person:<\/u><\/p>\n

30ml Siegfried Gin
\n30ml Fenchelsamensirup (* siehe unten)
\n10ml Sahne
\n1 kleines Bio Ei<\/p>\n

Essbare Deko: Zartbitter Schokolade (mit Meersalz)<\/p>\n

Alle Zutaten nacheinander in den Shaker geben und auf Eis kr\u00e4ftig shaken. Doppelt in eine Coupette abseihen<\/a>. Mit Schokolade garnieren.<\/p>\n<\/div>

<\/div><\/div><\/div>

Vorbereitungen:<\/u><\/strong><\/p>\n

Fenchelsamensirup kochen<\/strong>
\n50g Fenchelsamen in der Pfanne anr\u00f6sten bis sie anfangen zu duften und zu knistern. Durch das R\u00f6sten entfalten sie ihr intensives Aroma. Die ger\u00f6steten Fenchelsamen nun mit 500ml Wasser im Topf zum Kochen bringen, 500g Zucker hinzugeben und 5 Minuten leicht k\u00f6cheln lassen. Einige Zeit stehen lassen, am besten \u00fcber Nacht. Durch ein Sieb gie\u00dfen und in eine saubere Flasche abf\u00fcllen.<\/p>\n

Gin mit Steinpilzen infusionieren<\/strong>
\n100g getr. Steinpilze und 0,5l Gin im Sous Vide Verfahren bei 58 Grad 3 Stunden ziehen lassen. Alternativ zum Sous Vide Verfahren Steinpilze und Gin in einem luftdichten Gef\u00e4\u00df 1-3 Tage ziehen lassen. Anschlie\u00dfend filtern und in eine saubere Flasche abf\u00fcllen.<\/p>\n

Serano Chips backen<\/strong>
\nSeranoschinken auf ein mit Backpapier ausgelegtem Backblech legen und im vorgeheizten Backofen bei 110\u00b0C Umluft (130\u00b0C Ober-\/Unterhitze) f\u00fcr 30-40 Minuten kross backen.<\/p>\n

Parmesan Chips backen<\/strong>
\nParmesan fein reiben und mit einem Teel\u00f6ffel kleine H\u00e4ufchen auf ein mit Backpapier ausgelegtem Backblech geben. Bei 200 Grad etwa 7-10 Minuten backen und anschlie\u00dfend abk\u00fchlen lassen.<\/p>\n<\/div>

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„Das bisschen was wir essen, k\u00f6nnen wir auch trinken“<\/em><\/h2>\n<\/div>
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