Breastplate is a real Sinterklaas delicacy. With this recipe from Always party, the new book by Janneke Vreugdenhil, you give it a different twist.
With saffron, breastplate becomes a beautiful soft yellow in color and, if used with wisdom and therefore in moderation, very refined in taste. Rose water gives it a floral 1001 night aroma. Fennel seed breast plate is the boldest of these three. And if you prefer a straightforward breastplate, simply leave out the tastemakers.
For a drum full
- 300 g fine table sugar
- 100 ml whipped cream
- 40 g butter
- optional:a small tuft of saffron threads, 2-3 tsp rose water or
- 1 small tsp ground fennel seed
- further needed:breast plate molds or cookie cutters
Get started
- Line a baking tray with baking paper. Rinse the breastplate molds under cold water and place them wet on the paper. Cookie cutters should be lightly greased with a neutral oil. The saffron must be soaked for 10 minutes in 1 tablespoon of boiling water, after which you pour the water through a fine sieve.
- Put the sugar, cream and butter in a heavy-bottomed saucepan, set over low heat and bring to a boil, stirring with a wooden spoon. Turn the heat up a little (but not much!), keep stirring, and let the mixture cook for about 5 minutes, stirring constantly. When you hear the spoon scratching on the bottom of the pan, start testing:drop a drop of the sugar mixture into a glass of cold water:if it forms a ball, remove the pan from the heat.
- Add either saffron water, rose water or fennel seeds and keep stirring continuously while cooling. As soon as the mass starts to get sluggish, pour a layer of half a centimeter into the molds. Let the breast plate set for at least half an hour, but preferably a few hours. Then slide the molds carefully back and forth over the baking paper and turn them on their side, so that the bottom can also harden. Finally, remove the molds.
Enjoy your meal!
This recipe is from the book Always party
For Janneke Vreugdenhil there cannot be enough moments to celebrate life. In this cookbook she shares her personal holiday calendar. Of course there are recipes for Christmas, Easter and Sinterklaas. But there is also room for many small in-between parties. Skirt day. Animal Day. A summer picnic. An autumnal mussel feast. “Islands of happiness,” Janneke calls them. Always a party is a book to take out time and again and to make you happy.
Always a party, Janneke Vreugdenhil. €25 via Bol.com.
