Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
This recipe from Antoine Huguenin, chef at Huna restaurant in Waldersbach, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 6
- Preparation time: 20 min
- Cooking time: 15 min
- Fermentation: 15 days
Ingredients for Antoine Huguenin 'sfermented beans
For the fermented beans
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750 g "Merveilles de Venise" beans (or other )
-
Sal t
For the hemp cookie
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30 g softened butter
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1 egg white
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30 g whole hemp seeds
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15 g hulled hemp seeds
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½ tsp. sugar
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½ tsp. salt
For thefromage blanc ice cream
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130 g fromage blanc
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7 cl milk
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1 tsp. salt
For the finishing touches
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Yarrow flowers and leaves (or other edible plant )
Steps for Antoine Huguenin 'sfermented beans
- Fermented beans: Scald a glass jar with the seal for 10 min. Place the jar on the scale and tare. Place the stalked and washed beans in the jar, squeezing them slightly, and pour in water to the top, noting the weight. Add 3% of this weight in salt to a bowl. Transfer the water from the jar to the bowl so that the salt dissolves completely. Pour the brine into the jar and seal tightly. Set aside for 15 days at room temperature.
- Hemp cookie: Blend whole hemp seeds to a powder, then mix all ingredients in a bowl. Pour the mixture into a buttered tin to a thickness of 1 cm. Bake at 170°C for 15 min.
- Cottage cheese ice cream: Mix all ingredients in an ice-cream maker. If you don't have an ice-cream maker, place the ingredients in a tray in the freezer and whisk every 15 minutes.
- Presentation: Place a piece of cookie at the bottom of the plate, and arrange the finely-cut fermented beans. Decorate with flowers and place a quenelle of ice cream alongside.
Has this recipe inspired you to discover Antoine Huguenin'scuisine ? Read the Gault&Millaureview of Huna.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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