Ingredients
- 20 g onions
- 150 g radicchio
- 2 g salt
- 50 g red wine
- 40 g vegetable stock
- 1 egg
- 1 egg yolk
- 2 g salt
- 1 g pepper
- 43 g flour
- 75 g butter
- 110 g cream
Pumpkin foam
- 125 g potatoes
- 125 g Hokkaido pumpkin
- 95 ml cream
- 2 g salt
- 1 g pepper
- 50 g egg whites
Kale chips
- 100 g kale
- 1 tsp olive oil
- 1 g salt
Preparation
For the purée, sauté the onions, then add the washed and finely chopped radicchio. Season with salt, deglaze with red wine, and simmer for 25 minutes. Blend everything into a smooth purée.
Add the vegetable stock, egg, egg yolk, salt, pepper, and flour to the purée. Melt the butter in the warmed cream and mix it into the purée. Pour the mixture into well-buttered and floured aluminum molds and bake at 200 °C for 8 minutes.
For the pumpkin foam, peel and dice the potatoes and pumpkin, cook them in boiling salted water, and drain (reserve some of the cooking water if needed to adjust the consistency). Blend with the cream, egg white, salt, and pepper, then transfer to a siphon.
Remove the kale leaves from the stems, toss with olive oil, and season with salt. Bake in the oven at 120 °C for about 20 minutes until crispy, shaking the tray once halfway through.
Arrange the radicchio tartlet on the pumpkin foam and garnish with the kale chips.
© Michael / Bühelwirt