OLD AMSTERDAM
Croquettes with Curry & Tarragon Mayonnaise

How to make it:

1. Soak the gelatin in cold water for 5 minutes. Meanwhile, melt the butter in a pan and add 100 g flour. Heat the mixture over medium heat for 3 minutes, stirring regularly. Pour in half of the milk and stir with a whisk. Add the rest of the milk when the sauce begins to thicken.
2. Separate half of the eggs. Add the egg yolks and whipping cream to the sauce and bring to a boil. Set aside the egg whites. Remove the pan from the heat and stir the cheese into the sauce in batches. Squeeze out the gelatin sheets and stir them into the sauce. Season the sauce with mustard, curry powder, and pepper.
3. Grease the baking dish and sprinkle with some flour. Pour the ragout into the baking dish, cover with plastic wrap, and let cool for 30 minutes. Let set in the refrigerator for another 2 hours.
4. Use 2 soup spoons to scoop out equal portions of the croquette mixture. Dust your hands with flour and shape the mixture into croquettes. Beat the rest of the eggs with the reserved egg whites in a deep plate. Put the rest of the flour, breadcrumbs, and panko in separate deep plates. Dip the croquettes in the flour mixture, egg mixture, and breadcrumbs, in that order. Repeat this so that the croquettes are double-breaded, but this time only dip them in the egg mixture and breadcrumbs.
5. Cover the croquettes with cling film and leave them to set in the refrigerator for another 2 hours.
6. Heat the deep fryer to 180 °C and fry a maximum of 4 croquettes at a time for about 5 minutes until golden brown. Drain on paper towels.