pumpernickel pudding
sunchoke nuggets
pickled yacon
honey mustard pearls
white sage
pumpernickel pudding
120g egg yolks
120g sour cream
250g whole milk
150g coarse, dry pumpernickel crumbs
salt to taste
Preheat oven to 350. Butter the insides of individual molds or set them in a large baking dish.
In a large bowl, whisk together the yolks, sour cream, milk, and salt. Fold in the pumpernickel and pour into molds. Fill the baking dish with enough boiling water to come halfway up the sides of the molds. Cover the baking dish with foil. Place in oven and bake until the puddings are no longer wet in the centers.
sunchoke nuggets
250g sunchokes, peeled and cut into brunoise
50g unsalted butter
salt and pepper to taste
Heat a heavy skillet over medium high heat until hot. Add butter. When butter starts to brown, add sunchokes and toss well. Season with salt and pepper. Continue cooking, constantly tossing in browned butter until sunchokes are crispy on the outside and soft inside.
pickled yacon
150g yacon, peeled and thinly shaved
250g rice wine vinegar
5g salt
5g sugar
Bring the vinegar, sugar and salt to a boil. Allow to cool to room temperature. Pour over the yacon in a nonreactive bowl. Cover and chill for 1 hour.
honey mustard pearls
40g dijon mustard
20g honey
20g water
1g agar
1 quart cold vegetable oil
Whisk together the mustard, honey, water and agar. Bring to a boil. Fill a syringe with the mixture and squeeze out individual drops into cold oil. Let pearls stand in oil for a few minutes to gel. Scoop out pearls with a mesh strainer and rinse with cool water.
Playing with Fire and Water 
I made the pumpernickel pudding this weekend. It was amazing! I altered the ingredients a tad though – I added 100 grams of Celebrator Doppelbok Beer and decreased the milk down to 150 grams. I tried Hen’s Tooth the night before – but the darker Celebrator worked much better. I dusted it with beet powder to pep it up a bit. I served it with salted butterscotch, vanilla chantilly cream and pomegranate foam. I am certainly inspired by every dish you create!
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