Recipes

Eggnog and scarlet runner bean cubes

Name: post_title
Prep time: 1 h
Cook time: 15 min
Ingredients: recipe-3596-ingredients-fieldtype

Difficulty level: medium

60 Min. Preparation time
15Portions
180 °CHeißluft

Dough

9 eggs
230 g icing sugar
1 pack vanilla sugar
1 tbsp rum
210 g scarlet runner bean purée
50 g melted dark chocolate
120 g ground walnuts
40 g fine flour

Cherry creme

500 g light mascarpone
120 g icing sugar
400 g fruit yoghurt
400 g drained cherries
3 tbsp cherry juice
6 sheets of gelatine

Scarlet runner bean creme

¼ l whipped cream, mixed until stiff
120 g icing sugar
400 g scarlet runner bean purée
1 pinch cinnamon
3 tbsp rum
4 sheets of gelatine

Eggnog glaze

4 sheets of gelatine
200 ml eggnog

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Preparation

Defrost the scarlet runner bean purée the day before or make it yourself. Prepare the bean purée. Finely purée 1 kg of the cooked, luke warm scarlet runner beans using a hand-held blender. Any leftovers can easily be frozen. Grind the walnuts and melt the chocolate. Cover a baking tin with baking parchment. Pre-heat the oven to 180 °C.
Separate the eggs. First, mix the egg white with half of the icing sugar until foamy and then beat the egg yolks with the vanilla sugar and the second half of the sugar until foamy. Fold together the foamy egg yolk mass, the melted chocolate and the scarlet runner bean purée. Mix the ground nuts with the flour and add to the mix. Finally, fold in the stiff egg white mix with a whisk. Spread the dough mix onto the baking tray and bake in the oven at 180°C for 12-15 minutes until light brown.
Drain the cherries. Place the gelatine sheets in cold water. Mix together the mascarpone, fruit yoghurt and sugar until smooth. Warm the cherry juice slightly and dissolve the squeezed out gelatine sheet in it. When cooled, add to the mixture and carefully stir in. Finally, add the drained cherries. Spread the crème evenly on the cooled layer of pastry.
Place the gelatine in cold water. Beat the cream until stiff. Mix the scarlet runner bean purée to form a smooth paste then fold in the whipped cream. Warm the rum slightly and dissolve the gelatine in it before stirring into the crème. Then add the icing sugar and cinnamon. Spread the scarlet runner bean crème onto the cherry crème and leave to one side to cool.
Submerse the gelatine sheets in cold water, squeeze out and then dissolve in the luke warm eggnog. Once cooled, pour over the scarlet runner bean crème and spread evenly over the mixture. Leave to cool and then cut into cubes. Garnish every cube with a halved candied cherry and mint leaves.

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Eggnog and scarlet runner bean cubes Difficulty level: medium 60 Min. Preparation time 15 Portions 180 °C Heißluft Dough 9 eggs 230 g icing sugar 1 pack vanilla sugar 1 tbsp rum 210 g scarlet runner bean purée 50 g melted dark chocolate 120 g ground walnuts 40 g fine flour Cherry creme 500 g light mascarpone 120 g icing sugar 400 g fruit yoghurt 400 g drained cherries 3 tbsp cherry juice 6 sheets of gelatine Scarlet runner bean creme ¼ l whipped cream, mixed until stiff 120 g icing sugar 400 g scarlet runner bean purée 1 pinch cinnamon 3 tbsp rum 4 sheets of gelatine Eggnog glaze 4 sheets of gelatine 200 ml eggnog Shop products online Preparation Defrost the scarlet runner bean purée the day before or make it yourself. Prepare the bean purée. Finely purée 1 kg of the cooked, luke warm scarlet runner beans using a hand-held blender. Any leftovers can easily be frozen. Grind the walnuts and melt the chocolate. Cover a baking tin with baking parchment. Pre-heat the oven to 180 °C. Separate the eggs. First, mix the egg white with half of the icing sugar until foamy and then beat the egg yolks with the vanilla sugar and the second half of the sugar until foamy. Fold together the foamy egg yolk mass, the melted chocolate and the scarlet runner bean purée. Mix the ground nuts with the flour and add to the mix. Finally, fold in the stiff egg white mix with a whisk. Spread the dough mix onto the baking tray and bake in the oven at 180°C for 12-15 minutes until light brown. Drain the cherries. Place the gelatine sheets in cold water. Mix together the mascarpone, fruit yoghurt and sugar until smooth. Warm the cherry juice slightly and dissolve the squeezed out gelatine sheet in it. When cooled, add to the mixture and carefully stir in. Finally, add the drained cherries. Spread the crème evenly on the cooled layer of pastry. Place the gelatine in cold water. Beat the cream until stiff. Mix the scarlet runner bean purée to form a smooth paste then fold in the whipped cream. Warm the rum slightly and dissolve the gelatine in it before stirring into the crème. Then add the icing sugar and cinnamon. Spread the scarlet runner bean crème onto the cherry crème and leave to one side to cool. Submerse the gelatine sheets in cold water, squeeze out and then dissolve in the luke warm eggnog. Once cooled, pour over the scarlet runner bean crème and spread evenly over the mixture. Leave to cool and then cut into cubes. Garnish every cube with a halved candied cherry and mint leaves. Print recipe

Eggnog and scarlet runner bean cubes

Preparation

Scarlet runner beans ready-to-eat

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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