Fat Knight
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, coated pan
Ingredients
• 4 brioche burger buns
• 2 eggs
• 200 ml milk
• Sugar
• 50 g Wagyu fat
For the ice cream:
• 400 g sour cream
• 150 ml cream
• 150 g icing sugar
• 50 ml lemon juice
For the topping:
• 100 g cashew nuts
• 50g sugar
David's complete grill menu is available in FIRE&FOOD 03/22!
preparation
➊ Cut the burger buns into cubes as large as possible, but remove the entire edge. Roughly grind them in a blender and then fry them with Wagyu fat and a little sugar to make a crunchy topping.
➋ Dip the brioche cubes in a mixture of milk and egg until they are completely saturated. Then fry them in a non-stick pan at a low temperature. Just before they are ready, sprinkle them with sugar for a light caramel note.
➌ For the actual topping, roast the cashews and then remove them. Then caramelize the sugar in the pan. When the sugar has melted, mix the chopped cashews with the caramel, let cool and chop again.
➍ Arrange and serve everything directly from the pan; the dessert tastes best warm.
David Pietralla: "In reference to the poor knight, we have the Fat Knight. Instead of butter, we use Wagyu fat, and instead of stale bread, we use brioche burger buns without a crust."
Dessert recipe by David Pietralla
Meat and barbecue expert David Pietralla was the one who prepared this grill menu with the tongs. He is a huge fan of German Wagyu and infected the visitors at the FIRE&FOOD BBQ WEEK with his enthusiasm. It goes without saying that the meat from German Wagyu cattle plays the main role in his menu.
www.meatheaven.com
Recipe from FIRE&FOOD Magazine 03/2022
