©Benjamin_Maerz/Foto_Lena_Lux/2018/CV-CNF

Adventures in the extrasensory

Original Beans by Benjamin Maerz

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©Foto_LenaLux
Benjamin Maerz is one of Germany’s youngest Michelin-starred chefs. Creative and open to global culinary influences, he prepared his flavoursome, generous recipe for “Original Beans” to accompany Nicolas Feuillatte Brut Réserve.



Ingredients

Recipe for 4

 

Chocolate Ganache

150g whole milk

150g fresh cream

60g egg yolk

32g sugar

200g Original Beans Beni Wild Harvest dark chocolate

1/2 gelatine leaf

 

Coconut Yuzu Gelée

200g yuzu sake

200ml coconut milk

Agar-agar

 

Chocolate-Nut Soil

50g chocolate brownie

100g Original Beans chocolate

50g mixed roasted nuts (wasabi, peanuts, macadamia, cashew nuts)

1 Chili pepper

 

Pineapple Compote

200g fresh pineapple

2 tbsp sugar

1 lemon

30ml Brut Réserve Nicolas Feuillatte

1 tsp cold gelling agent

 

Champagne Ice Cream

500ml Brut Réserve Nicolas Feuillatte

50g sugar

100ml fresh cream

2 tsp lemon juice

4 egg yolks

*www.originalbeans.com

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©agence_anaka/Hugues_Franck/2018/CV-CNF
1

Chocolate Ganache

– Put the milk, cream, sugar, egg yolk and gelatine in a Thermomix and heat for 20 minutes at 70°C (158°F). Allow to cool in the Thermomix and add the chocolate. Pour the mixture into a suitably shaped silicone mould.

– Transfer to the freezer for three hours, then remove from the mould.You may use an edible spray glaze to enhance the shine.

benjamin-maerz ; hotel-rose-und-maerz ; maerz ; maerzundmaerz ; hotel-rose-und-maerz-das-restaurant ; generous; original-beans ; dessert ; gourmet-dessert ; thermomix ; champagne-ice-cream ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve exclusive brut nicolas-feuillatte ; anaka ; agence-anaka
©agence_anaka/Hugues_Franck/2018/CV-CNF
2

Coconut Yuzu Gelée

– Mix the yuzu sake and coconut milk together with the agar agar and bring to the boil.

– Add salt and sugar, than leave to set in a mould in the fridge.

– Transfer to a blender and mix until you have a smooth consistency.

benjamin-maerz ; hotel-rose-und-maerz ; maerz ; maerzundmaerz ; hotel-rose-und-maerz-das-restaurant ; generous; original-beans ; dessert ; gourmet-dessert ; thermomix ; champagne-ice-cream ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve exclusive brut nicolas-feuillatte ; anaka ; agence-anaka
©agence_anaka/Hugues_Franck/2018/CV-CNF
3

Chocolate-Nut “Soil”

– Break the chocolate into small pieces and place on a baking sheet ilned with greaseproof paper.

– Place in the oven heated to 180°C (356°F) for 12 minutes. Next, leave the chocolate on the sheet and transfer to the freezer.

– When the chocolate is frozen, place in a blender together with the nuts and chocolate brownie.

 

benjamin-maerz ; hotel-rose-und-maerz ; maerz ; maerzundmaerz ; hotel-rose-und-maerz-das-restaurant ; generous; original-beans ; dessert ; gourmet-dessert ; thermomix ; champagne-ice-cream ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve exclusive brut nicolas-feuillatte ; anaka ; agence-anaka
©agence_anaka/Hugues_Franck/2018/CV-CNF
4

Pineapple Compote

– Dice the pineapple and mix with the sugar and Champagne.

– Add the zest and juice of a lemon. If necessary, bind together wtih a small quantity of gelling agent.

 

benjamin-maerz ; hotel-rose-und-maerz ; maerz ; maerzundmaerz ; hotel-rose-und-maerz-das-restaurant ; generous; original-beans ; dessert ; gourmet-dessert ; thermomix ; champagne-ice-cream ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve exclusive brut nicolas-feuillatte ; anaka ; agence-anaka
©agence_anaka/Hugues_Franck/2018/CV-CNF
5

Champagne Ice Cream

– Transfer the cream and 200ml of the Champagne in a pan and bring to the boil. Leave to cool. Next, using a bain-marie, whisk the egg yolks, sugar and lemon juice until the mixture takes on a mousse-like consistency.

– As soon as the cream and Champagne mix has cooled, blend with the mousse. Add the remaining Champagne and whisk vigorously once again. Allow to set in an ice cream maker.

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©Benjamin_Maerz/Foto_Lena_Lux/2018/CV-CNF
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RÉSERVE EXCLUSIVE BRUT

Brut Réserve
The Brut Réserve is a lively, sculpted Champagne with a lovely fruity note. I paired this with a delicate, not overly sweet sorbet. I find this pairing really delicious. With the freshness of the pineapple underpinned by the intensity of the chocolate, this pairing offers an appealing palette of flavours. And truly mind-blowing to taste!

Discover cuvée Réserve Exclusive Brut

Hotel Rose und Maerz – Das Restaurant Kronenbergstraße 14 – D-74321 Bietigheim-Bissingen, Allemagne— +49(0) 7142-42004 – www.maerzundmaerz.de

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