“Linden is an amazing flower of a tree with same name that represents our cuisine too. It is mostly used for tea. This time we wanted to show our respect to the flower and share the taste we designed for you.” ChefMaksut Aşkar
Ingredients
Parfait
170 gr sugar
120 ml linden water
4 egg whites
500 gr cream
100 gr linden flower
Linden jelly
300 ml linden water
5 pcs gelatin sheets
Bitter Almond Crumble
70 gr powder almonds
30 gr powder hazelnuts
150 gr sugar
75 gr egg white
Method
Parfait
Boil the linden over 500 ml of water for 15 minutes. Mix the cream and linden powder and cool. Boil the linden water until it reaches 120°C.
Beat the egg whites. Add the sugar and linden mixture into egg whites. Mix the cream and egg mixture into each other. Pour over the mould. Freeze.
Linden jelly
Soak the gelatin in cold water until soft. Pour linen water and gelatin on heat. Mix until gelatin is dissolved. Pour over the mould. Put into the fridge after it reaches room temperature.
Bitter Almond Crumble
Mix all ingredients and cook until the sugar is dissolved. Once cold, pour onto a tray and cook for 35 min in 130°C oven. Crumble after it is cold.