Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
 
ORANGE OIL
  1. In a vacuum bag, put the canola oil and the Orange skin, close and cook at 80ºC for 30 minutes.
MINT FOAM
  1. Blanch and drain the mint leaves pressing them with a perfex and beat it with water, yogurt and Vermute for 5 minutes.
  2. Sift the blend with a perfex and beat it with soy lecithin for 5 minutes...

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 METHOD
 
 
ORANGE OIL
  1. In a vacuum bag, put the canola oil and the Orange skin, close and cook at 80ºC for 30 minutes.
MINT FOAM
  1. Blanch and drain the mint leaves pressing them with a perfex and beat it with water, yogurt and Vermute for 5 minutes.
  2. Sift the blend with a perfex and beat it with soy lecithin for 5 minutes more.
COFFEE GANACHE
  1. Melt the chocolate, add the soluble coffee and the salt flower. After this, add the milk cream.
  2. Mix it well so that there is no piece left and the mix is uniform.
COCONUT GEL
  1. Separate 2 pans. In one of the pans, place the coconut milk and the lime juice, and the water and agar-agar in the other.
  2. Leave the pans in low fire, they can not boil.
  3. When the pan with coconut milk and lemon juice gets warm, remove it from fire.
  4. The agar-agar mix needs to have a dense consistency.
  5. Mix the 2 mixtures with a fouet and let it to cool. When it’s firm, beat in the mixer until it turns a gel.
PUMPKIN PICKLES
  1. Peel the pumpkin and cut it in coins form with a round rim.
  2. In a pan, mix the vinegar, honey, salt and water and cook it until boiling.
  3. Remove it from fire and add the pumpkin “coins”, the b pepper, the clove and the bay leaves.
  4. Let it rest for 1 day at least.
 TO FINALIZATE
  1. Grill all the cheese sides slightly.
  2. Pour 6 ganache big drops on the mirror plate and place the cheese.
  3. Then, pour 6 cocconut gel drops on the plate and put 6 petals upon the drops.
  4. Place 6 pumpkin pickles circles next to the cheese.
  5. Pour an orange oil drop upon each piece of cheese and then the mint foam.
  6. Garnish with flowers and the runner.

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Ingredients 4 persons
  • 120 ml canola oil
  • 5 g Orange skin
  • 100 g mint
  • 420 ml water
  • 85 g natural yogurt
  • 75 ml dry White vermouth
  • 7 g soy lecithin
  • 50 g 90% cocoa chocolate
  • 75 g milk chocolate
  • 5 g soluble coffee
  • 200 ml coconut milk
  • 4 g agar-agar
  • 15 ml lemon juice
  • 15 g salt
  • 600 g pumpkin
  • 75 ml white balsamic vinegar
  • 75 g honey
  • 1 g black pepper
  • 1 g clove
  • 1 g bay leaves
  • 7 cubes of curd cheese
  • Flowers and runners.
Recipes. The Cook & Chef Institute