{"id":56320,"date":"2021-06-29T14:50:20","date_gmt":"2021-06-29T12:50:20","guid":{"rendered":"https:\/\/www.hellosiegfried.com\/info\/liquid-dinner\/"},"modified":"2022-11-21T17:30:16","modified_gmt":"2022-11-21T16:30:16","slug":"liquid-dinner","status":"publish","type":"avada_portfolio","link":"https:\/\/www.hellosiegfried.com\/en\/info\/liquid-dinner\/","title":{"rendered":"Liquid Dinner with Siegfried"},"content":{"rendered":"

Liquid Dinner with Siegfried<\/h1>\n

Picture this: a dinner party and it’s the drinks that are the centre of attention, not the food. Sounds crazy? We think it\u2019s a brilliant idea, and so, without further ado, we present to you: the first four-course liquid dinner of its kind!<\/p>\n

– MENU –<\/strong><\/em><\/p>\n

Appetizer<\/em>
\nWonderleaf \/ Avocado \/ Mangetouts \/ Apricot
\n<\/strong><\/em>
\nStarter<\/em>
\nSiegfried \/ Red Beet \/ Goat Cheese \/ Honey
\n<\/strong><\/em>
\nMain Course<\/em>
\nSiegfried \/ Porcini Mushrooms \/ Pear \/ Buttermilk
\n<\/strong><\/em>
\nDessert<\/em>
\nSiegfried \/ Fennel \/ Egg \/ Cream<\/strong><\/em><\/p>\n<\/div>

\"Appetizer\"<\/div><\/div>
\"\"<\/div><\/div>
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<\/div><\/div><\/div>

Shopping list for four:<\/strong><\/p>\n

400ml Siegfried Gin
\n240ml Wonderleaf
\n60ml Apricot liqueur
\n120ml Beetroot juice
\n80ml Pear juice
\n120ml Buttermilk
\n40ml Cream
\n60ml Date syrup
\n60ml Sugar syrup
\n80ml Honey
\n3-4 Lemons
\n1 Pear
\n2 Ripe avocados
\n4 small Organic Eggs
\napprox. 20 Mangetouts
\n100g Dried porcini mushrooms
\nsome Wasabi
\n4 slices Serano ham
\n8 heaped teaspoons Goat’s cream cheese (mild)
\npiece of Parmesan
\n50g Fennel seeds
\nBaguette & salt butter<\/p>\n<\/div>

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

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

Ingredients per drink\/person:<\/u><\/p>\n

60ml Siegfried Wonderleaf
\n\u00bd Fresh avocado
\n5-6 Mangetouts
\n15ml Apricot liqueur
\n30ml Fresh lemon
\n15ml Sugar Syrup
\n1 small pinch wasabi<\/p>\n

Edible garnish: Serano Chip (*see recipe below)<\/p>\n

Crush the mangetouts and avocado in the shaker. Add the other ingredients and shake vigorously over ice. Finally, double strain<\/a> into a cocktail glass.<\/p>\n<\/div>

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

\/\/ STARTER \/\/<\/h3><\/div>
<\/span><\/div>

Ingredients per drink\/person:<\/u><\/p>\n

30ml Siegfried Gin
\n30ml Red beet juice
\n2 heaped teaspoons Goat\u2019s cream cheese
\n20ml honey
\n5ml Fresh lemon<\/p>\n

Edible garnish: Parmesan chip (*see recipe below)<\/p>\n

Add all ingredients to a shaker and shake vigorously over ice. Double strain<\/a> into a cocktail glass.<\/p>\n<\/div>

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

\/\/ MAIN COURSE \/\/<\/h3><\/div>
<\/span><\/div>

Ingredients per drink\/person:<\/u><\/p>\n

40ml Siegfried Gin (infused with porcini mushrooms)
\n20ml Pear juice
\n30ml Buttermilk
\n15ml Date syrup<\/p>\n

Edible garnish: Pear slice<\/p>\n

Add the ingredients to the shaker one-by-one and vigorously shake over ice. Double strain<\/a> into a coupette glass and garnish with a slice of pear.<\/p>\n<\/div>

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

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

Ingredients per drink\/person:<\/u><\/p>\n

30ml Siegfried Gin
\n30ml Fennel seed syrup (* see recipe below)
\n10ml Cream
\n1 small Organic egg<\/p>\n

Edible garnish: dark chocolate (with sea salt)<\/p>\n

Add the ingredients to the shaker one-by-one and vigorously shake over ice. Double strain<\/a> into a coupette glass and garnish with chocolate.<\/p>\n<\/div>

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

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

Prepare fennel seed syrup<\/strong>
\nToast 50g fennel seeds in a pan until they become fragrant and sizzle. Roasting the seeds helps them develop their intense aroma. Next, bring the toasted fennel seeds to a boil in a pot with 500 ml of water. Add 500g of sugar and simmer gently for 5 mins. Leave to rest for some time, preferably overnight. Pour through a sieve and fill into a clean bottle.<\/p>\n

Infuse Gin with porcini mushrooms<\/strong>
\nSous vide 100g dried porcini mushrooms with gin at 58 degrees for three hours. Alternately, leave the porcini mushrooms and gin to infuse in an airtight container for 1-3 days. Then filter and fill into a clean bottle.<\/p>\n

Prepare the Serrano Chips<\/strong>
\nPlace the Serano ham on a baking tray lined with baking paper and bake in a preheated oven at 110\u00b0C convection oven (130\u00b0C top\/bottom heat) for 30-40 minutes until crispy.<\/p>\n

Prepare the Parmesan Chips<\/strong>
\nFinely grate the Parmesan and place small heaps on a baking tray lined with baking paper. Bake at 200\u00b0C for about 7-10 minutes and then leave to cool.<\/p>\n<\/div>

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<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":52175,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"portfolio_category":[72],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-56320","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-let-us-entertain-you"],"acf":[],"yoast_head":"\nLiquid Dinner with Siegfried - Say hello to Siegfried - Drink different<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hellosiegfried.com\/en\/info\/liquid-dinner\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Liquid Dinner with Siegfried - 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