By KRISTIANE KEGELMANN

EAT ART/FOOD DESIGN
BERLIN | GERMANY

AVOCADO & PISTACHIO »LUMPS OF SUGAR« • KRISTIANE KEGELMANN

»THE REDUX EDITION MENU 2017« Already some time ago we fortunately spotted the “lumps of sugar” by Kristiane Kegelmann from Berlin and were immediately quite fascinated. In contrast to many other artists who are anxious to make »imperishable« works of art, Kristiane Kegelmann intentionally creates the »transiently ones« – some edible ones…

THE RECIPE

[BY KRISTIANE KEGELMANN]

[APPROX. 20 LUMPS]

CHOCOLATE HOLLOW BODIES

300g

couverture chocolate Java 64% Grand Cru [Felchlin/Switzerland]

cocoa butter

natural food colouring, fat-soluble

AVOCADO CREME

50g

50g

100g

a pinch

a dash

almond milk

white couverture chocolate »Opus« hay milk [Felchlin/Switzerland]

green pulp of a ripe avocado

of salt

of lemon juice

STEWED RHUBARB

100g

20g

husked rhubarb

coconut blossom nectar

PLUS

10 pcs

peca nuts

gold powder

KITCHEN TOOLS

hard plastic chocolate molds [according to your choice]

cotton wool

brush

piping bag

trowel

CHOCOLATE HOLLOW BODIES

1

Polish the chocolate/praline molds with the cotton wool until gleaming.

2

Melt cocoa butter.

3

Blend a food colouring [of your choice] into the cocoa butter.

4

Next, use a [paint-] brush to spread this mixture thinly into the molds.

5

Place the molds in the refrigerator for a short time to allow the coloured cocoa butter to dry quickly.

6

Temper the couverture chocolate.

7

Fill the hollow bodies: Pour chocolate couverture into the molds then turn it around, to drain excess couverture. Use a trowel to knock onto the molds for dropping out as much couverture as possible.

AVOCADO CREME

1

Heat almond milk until boiling.

2

Melt the white couverture chocolate and fold into the almond milk.

3

Blend the avocado pulp into the mixture and season with salt and lemon juice.

4

Then pour into a piping bag.

STEWED RHUBARB

1

Peel the rhubarb and cut in small pieces. Boil it with the coconut nectar until tender. If it is still too sour, add more nectar.

2

Then pour into a piping bag.

FILLING & FINISHING

1

Cut the peca nuts in half.

2

Next, center a drop of avocado creme into the prepared chocolate hollow bodies.

3

Then pour in a generous drop of stewed rhubarb and place a peca nut on top.

4

Fill the hollow bodies with the remaining avocado creme to 1 mm below the edge. Allow to chill for 15 minutes.

5

Temper the couverture [heat it up again]. Fill up and close the hollow bodies with the couverture.

6

If the couverture is tightened, topple the pralines out of the molds. They should be easily removed from the molds.

7

Decorate the lumps of sugar with gold powder using a brush. Finally arrange the pralines on a beautiful plate and serve.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

TRANSIENT WORKS…

[ABOUT THE ARTIST]

»I create transient works. my performative installations and sculptures, which you firstly experience at a visual level, confide to the beholder later as an edible installation. With my work I question the lasting effect of an artwork to its beholder. The contrast between the sacrosanct outward appearance of my sculptures and the unexpected opportunity to eat parts of these introduces this question to the spectator.

He is supposed to remember this as an emotional experience for what he has to break through an act of overcoming the necessary respectful physical distance in the usual museum- or gallery space to experience its whole richness.«

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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