{"id":2239,"date":"2022-10-31T09:59:54","date_gmt":"2022-10-31T09:59:54","guid":{"rendered":"https:\/\/icesolution.app\/bloedworstijs\/"},"modified":"2022-10-31T11:22:44","modified_gmt":"2022-10-31T11:22:44","slug":"bloedworstijs","status":"publish","type":"post","link":"https:\/\/icesolution.app\/nl\/bloedworstijs\/","title":{"rendered":"Bloedworstijs"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_font=”Playfair Display||||||||” header_2_font=”Playfair Display|600|||||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Wanneer is mijn aparte kookstijl gestart<\/h2>\n

Kort voordat ik zelf als ondernemer begon, begon ik mijn kookstijl steeds meer vorm te geven in mijn visie op smaak. Terwijl ik werkzaam was als chef-kok bij Juliana in Valkenburg, begon ik voorzichtig te experimenteren. Een van de eerste echt rare experimenten die ik deed, was het maken van bloedworstijs. Ik had op dat moment niet de kennis en kunde om binnen een paar minuten een ijsrecept te maken. De ijscalculator van Ice Solution bestond toen ook nog niet. Dus ik moest de ijsberekening<\/a><\/strong> met de hand doen. <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/icesolution.app\/wp-content\/uploads\/2022\/10\/afbeelding_2022-10-31_104550622-e1667209625678.png” alt=”bloedworst ijsrecept ice solution” title_text=”afbeelding_2022-10-31_104550622″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_font=”Playfair Display|600|||||||” header_font_size=”26px” global_colors_info=”{}”]<\/p>\n

Waarom bloedworst<\/h1>\n

Persoonlijk ben ik dol op producten als bloedworst en balkenbrij. De smaak van bloedworst leidt me altijd naar speculaaskruiden, kaneel, kruidnagel, donkere chocolade en andere rijpe en rijke kruiden die vaak herfst en winter symboliseren. Toen ik suggereerde dat ik een toetje met bloedworst wilde maken, werd ik heel raar aangekeken en kreeg ik al snel een stevig en duidelijk antwoord. NEE! <\/p>\n

Ik, zo koppig als ik ben, besloot dit toch te cre\u00ebren. Omdat ik nog niet over het gemak van de Ice Solution ijscalculator<\/strong><\/a> beschikte, moest ik het ijsrecept met de hand uitrekenen. Ik begon te berekenen wat er eigenlijk in bloedworst zit in termen van vet, vloeistof en droge stof. Maar test ook wat de eigenschappen van de bloedworst eigenlijk doen met mijn ijs, zoals het meel dat wordt gebruikt om te binden. En hoe dat de romigheid en het mondgevoel van het ijsresultaat be\u00efnvloedt. <\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_2_font=”Playfair Display|600|||||||” global_colors_info=”{}”]<\/p>\n

Wat is er uiteindelijk gecre\u00eberd?<\/h2>\n

Na 3 maanden testen, op de momenten dat ik even tijd had tussen de mise a place, heb ik eindelijk mijn nagerecht af. Cr\u00e8meaux van pure chocolade met kruidnagel, een tarte tatin van peer, kweeperencompote, kaneel merengue, vanille creme en natuurlijk bloedworstroomijs. In deze 3 maanden ben ik hier ook continu mee bezig geweest. Blijven pushen en blijven proberen. Toen het na 3 maanden af was mocht ik het toch laten proeven. <\/p>\n

Uiteindelijk waren ze super enthousiast, maar terughoudend. Het is een hele stap om dit in je restaurant te serveren. En hoe zullen de gasten hierop reageren? <\/p>\n

Je vindt een foto van dit gerecht boven aan de pagina<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_2_font=”Playfair Display|600|||||||” global_colors_info=”{}”]<\/p>\n

Vandaag de dag<\/h2>\n

Nu, jaren later, heb ik besloten om dit geweldige recept voor bloedworstijs te perfectioneren met de ijscalculator van Ice Solution en het opnieuw te gebruiken. Dit keer in mijn favoriete gangen, het pre-dessert. Uiteraard in de stijl die mij nu typeert. Het wentelteefje. Brioche gedoopt in een liaison met truffel. Daarna gebakken en gekarameliseerd. Een cr\u00e8me patissier gemaakt van gerookt spek, kastanjechampignons, verse truffel, geoxideerde ahornsiroop en natuurlijk bloedworstijs. De perfecte overgang van het hoofdgerecht naar het dessert. Dit gerecht vind je nu in ons inspiratiemenu in mijn restaurant. Maar ook in ons kerstmenu van 2022. <\/p>\n

Ontdek het nu bij Restaurant EDEN<\/a><\/strong>.<\/p>\n

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Wanneer is mijn aparte kookstijl gestart Kort voordat ik zelf als ondernemer begon, begon ik mijn kookstijl steeds meer vorm te geven in mijn visie op smaak. Terwijl ik werkzaam was als chef-kok bij Juliana in Valkenburg, begon ik voorzichtig te experimenteren. Een van de eerste echt rare experimenten die ik deed, was het maken […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-2239","post","type-post","status-publish","format-standard","hentry","category-ice-solution-nl"],"yoast_head":"\nBloedworstijs | Ice Cream Recipe Calculator<\/title>\n<meta name=\"description\" content=\"Ontdek wat we doen met bloedworstijs. 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