Physalis in rooibos pickling liquid
Sunday, 9 May 2021 12:47. A gastromix modernist pickling component. Serving suggestions: In a dessert with tomato, olive, and yoghurt; delicious with a ceviche or another starter full of sour flavours; in combination with salmon trout, puff pastry, and parsley.
Ingredients
| 80 ml | white wine vinegar |
| 180 ml | light dessert wine |
| 40 g | sugar |
| 100 ml | water |
| 1 bag | rooibos tea |
| 0.5 | cinnamon stick |
| 1 | star anise |
| 2 | cardamom pods |
| 400 g | physalis |
Instructions
- Bring the white wine vinegar, dessert wine, sugar, and water to the boil.
- Remove the pan from the heat and add the rooibos tea, cinnamon stick, star anise, and cardamom pods and leave to infuse for ten minutes.
- In the meantime, peel the physalis by immersing them in boiling water for a few seconds before immediately cooling them down in ice water.
- Remove the tea bag and spices.
- Allow the liquid to cool down and leave the physalis to infuse for at least half an hour.