Vanilla Pot with Candied Kumquats

Stir the egg yolks with the sugar. Stir in the vanilla sugar, the scraped vanilla pod and the salt. gradually add the milk with a whisk until the sugar is dissolved. Later, stir in the cream and let the mixture stand for an hour.

Pour the egg cream into small pots and poach in a water bath (the bottom lined with newspaper) at 80 °C (oven temperature 160 °C ) for 30 to 40 min. Cool and rest overnight in the refrigerator with the lid closed.

For the candied kumquats, melt the sugar in the water, let it bubble up and make it into syrup in another five min. In the meantime, rinse the fruit very well and cut in half. Make in the sugar syrup until they are dull shiny (about 10 min). Cool.

Bring the orange zests to a boil once in water, drain and candied in the remaining kumquat syrup for about 15 min. Remove, drain well and turn to the other side in a small amount of semolina sugar.

Turn the vanilla pots out onto plates, garnish with the candied kumquats and the candied orange zest.

“Fletschhorn” near Saas Fee) *

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