Recipe: the perfect breakfast dessert from Tobias Camman’s new book
Food snob Tobias Camman hates meat substitutes and dishes in which vegetables are seen only as plate fillers. With his book Groenvoer, he proves that vegetables can steal the show. His recipes are varied, special and extravagant, and suitable for getting even the most avid meat eater to enjoy eating greens.
Tobias: “Breakfast is for the bourgeois. Well, actually, I simply don’t allow myself the peace and quiet to eat something in the morning. I spend a little too long scrolling on my phone in bed with coffee, and then I’m always in a hurry. I often skip lunch too and start snacking towards dinnertime. But when, on the rare occasion, I do have breakfast, it’s always the same recipe: coffee, a glass of fresh orange juice and a croissant. Just like breakfasts, desserts aren’t really my department either, so I thought it would be fun to combine the two things I prefer to skip. Et voilà: a breakfast dessert with crispy filo pastry, orange coulis and an espresso cream.”
How to make the filo pastry with orange coulis and espresso cream
- Remove the filo pastry from the freezer and leave it to thaw.
- Preheat the oven to 190 degrees.
- Melt the butter together with the sugar and a pinch of salt in a saucepan over low heat. Once the sugar and butter have become one smooth mixture, remove it from the heat.
- Take one sheet of filo pastry, cut it in half and place it on a sheet of baking paper. Brush the top with the butter mixture. Place the other half of the filo pastry on top and brush that as well. Repeat until you have 8 layers. Brush the top layer with the mixture too.
- Then cut it into strips measuring 8 by 4 cm, roughly the size of a mille-feuille. Line a baking tray with baking paper and place the filo strips on it. Bake the strips for 10 minutes in the preheated oven. Remove them when golden brown and leave to cool.
- For the coulis, grate the zest of 2 oranges (it gives a lovely mature bitterness) with a Microplane and squeeze the juice from about 3 to 4 oranges until you have 200 ml.
- Put the juice, zest and sugar in a small saucepan and reduce for about half an hour, until it thickens slightly.
- Then remove from the heat, transfer to a jar and leave to cool thoroughly in the refrigerator.
- Now we’ll get started on the espresso cream. On this rare occasion, we’ll also use espresso powder because we want the cream to remain nice and thick. First, make a small cup of ristretto and leave it to cool thoroughly.
- Mix the cold coffee with the mascarpone, sugar and espresso powder. Stir well until all the sugar has dissolved and you have a smooth cream. Spoon everything into a piping bag and place it in the refrigerator.
- When serving the dessert, remove the top layer from the tower of filo pastry and set it aside as the roof of this dessert. Take a flat biscuit, pipe the espresso cream onto it and place another flat layer of filo pastry on top. Spoon the coulis on top, followed by another layer of filo pastry, another layer of cream and, finally, the roof.
- Serve as a dessert, or simply enjoy it as a luxurious breakfast.
Title: Groenvoer
Author: Tobias Camman
Price: €32,99
Publisher: Blossom Books Bold
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