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Reverse Kir royal with triccolor chips

The legendary snack revisited

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Reverse Kir royal with triccolor chips

At a glance

Serves:
4
Difficulty:
Medium
 
 

Stephane Poussardin

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Ingredients

    • 1 Bottle of Champagne (1/2 liter)  
    • 1 green pineapple leaf

    For currant liqueur foam

    • 150 gr. Egg whites.
    • 200 gr. Currant liqueur.
    • 1 Siphon of ½ liter
    • 2 gas charges.

    For the berry candies. (Optional)

    • 75 gr. Frozen red berries.
    • 25 gr. Water.
    • 10 gr. natural or strawberry popping candy (exploding sherbet).
    • 60 gr. Cocoa butter.
    • 40 gr. Sunflower oil
    • 1 silicon molde of semi circles 3cm o silicon ice cube case

    For tricolor chips

    • 60 gr. sweet potatoes
    • 60 gr. Cassava
    • 60 gr. beet

Method


For currant liqueur foam:

  1. Mix the Egg whites with the liqueur and fill the siphon.
  2. Give it two charges of gas and leave in  the refrigerator for 2 hours.

For the berry candy:

  1. In a saucepan, combine water, sugar and berries.
  2. Simmer for about 3 minutes.
  3. Then pass through the blender and sieve.
  4. You’ll now have a red coulis.
  5. Fill a 3cm silicone hemispherical mold.
  6.  Leave it in the freezer for 12 hours.
  7. Melted the cocoa butter and let cool.
  8. Remove the candies from the freezer and stick a toothpick in the back of each
  9. Dip the candies in the chocolate sauce and remove.
  10. Put the chocolate candies on a plate and top each one a little exploding candy.


For tricolor chips:

  1. Peel sweet potatoes, cassava and beets and cut into thin slices with the help of the mandolin.
  2. Fry in hot oil, remove and season with curry and salt.


Assembly

  1. Fill the glass of champagne to ¾ up with the currant liqueur foam.
  2. In the middle of the glass, place a pineapple leaf and then the chocolate berry candies (optional).
  3. Accompany the Kir with tricolor chips.

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