WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Roland Jöhri

Jöhri’s Talvo, St. Moritz, Switzerland

Passionfruit Champagne Soup with Crepes and Coconut Sorbet

		Serves 4
		Ingredients

	3 ½ 3 dl 15 pcs 30ml 130g 20g 130ml 3 pcs	Passionfruit champagne soup : gelatine leaves champagne passionfruit seeds vodka sugar vanilla sugar water passionfruit (for garnish)

	100g 12g 2 1 200ml 80g	Crepe : flour sugar whole eggs egg whites milk butter salt vanilla

	40g 1 30g 1 100g	Filling : sugar egg yolk butter powdered cream egg white, whipped curd

	200g 10g 30g	Coconut sorbet : coconut milk Pineapple juice lemon juice sugar

Method

For the passionfruit champagne soup: Dissolve the gelatine in some water. Dissolve sugar and vanilla sugar in boiling water, and then mix with the gelatine solution. Mix in the champagne, passionfruit seeds and vodka. Refrigerate.

For the crepe: mix all the ingredients and then bake as a thin crepe.

For the filling: Whip sugar and egg yolk, then add butter and cream. Add the whipped white egg and bake the mass in the oven.

For the coconut sorbet: Mix all ingredients together and pour into an ice cream machine.