Blood orange roasted chicken with polenta
Step 1/4
- 50 ml water
- 150 g sugar
Add water and part of the sugar to a saucepan over medium-low heat. Stir well. Use a candy thermometer to check the temperate and remove from heat once the syrup reaches 120°C/250°F.
Step 2/4
- 150 g egg whites
- 20 g sugar
- 10 g vanilla sugar
- ¼ tsp salt
As the sugar syrup heats up, add egg whites to the bowl of a stand mixer and mix on high speed for approx. 1 min. or until foamy. Reduce mixing speed to low and slowly stream in the remaining sugar , vanilla sugar, salt. Then increase the mixing speed to high for approx. 1 min. to combine well. Reduce speed to low and continue to mix for approx. 2 min. more.
Step 3/4
Slowly stream in the still-hot sugar syrup and increase the mixing speed to medium-high. Continue mixing until the mixture cools down to room temperature, approx. 10 min. Transfer the bowl to the fridge and chill for approx. 30 min.
Step 4/4
- 450 g unsalted butter (cold)
Return the bowl to the stand mixer and turn to medium-low speed. Slowly add the chilled, cubed butter. Increase the mixing speed to high. The mixture will look split but continue mixing until it comes together as a smooth buttercream. This can take between approx. 10 – 40 minutes depending on the temperature. Once done, use immediately or refrigerate in an airtight container. Enjoy!
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in Berlin