BistronomyStarter

5001173 MINI TATIN

Mini Tatin with black pudding and pancetta.

INGREDIENTS

  • 5001173 MINI TATIN
  • Black pudding sausage
  • Pancetta
  • Red onion
  • Red cabbage
  • Ketjap manis caramel: 100 g sugar, 125 ml ketjap manis (a sweet, dark brown Indonesian soy sauce)

METHOD

  1. Ketjap manis caramel: caramelise sugar and deglaze with ketjap manis. Bring to boil and let cook for a while. Cool down.
  2. Briefly marinate red onion and red cabbage in sweet-sour white wine marinade.
  3. Bake thin-sliced pancetta in oven between 2 baking trays or silicon mats until crispy.  
  4. Pan-bake thick slices of black pudding on both sides, season with black pepper and salt.
  5. Heat mini tatin in the meantime.
  6. Make composition.