Buttermilk Ring with Dwarf Orange Ragout and Nut Wafers

For the buttermilk ring: soak gelatine in cold water, whip cream until semi-solid. Mix sugar, juice of one lemon, buttermilk and vanilla sugar with a whisk. Heat the rum, let the squeezed gelatine melt in it, add to the buttermilk and stir in the cream. Rinse portioned savarin molds until cooled, pour quantity into them and chill for about 2 hours.

For the dwarf orange ragout: cut dwarf oranges into slices. Caramelize granulated sugar in a frying pan. Extinguish with orange juice, add spices, cook down a bit. Dwarf oranges to the orange juice form and pull. Finish with orange liqueur and grated ginger.

For the nut wafers: make a sponge mixture of powdered sugar, egg, butter, nuts, baking powder, yolks, cream, flour and rum. Rest for 15 min. Preheat waffle iron (for heart-shaped waffles!!), lightly grease with oil, bake waffles until golden brown.

Remove the buttermilk ring from the mold, arrange with dwarf orange ragout and waffles. Garnish with whipped cream, lemon balm and powdered sugar.

Clock from : > Birgit Dlouhy, 5020 Salzburg

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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