Curd Cheese

1.00 h 4 raciones

Difficulty:

Alta

Ingredients

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.

METHOD

ORANGE OIL

In a vacuum bag, put the canola oil and the Orange skin, close and cook at 80ºC for 30 minutes.

MINT FOAM

Blanch and drain the mint leaves pressing them with a perfex and beat it with water, yogurt and Vermute for 5 minutes.
Sift the blend with a perfex and beat it with soy lecithin for 5 minutes more.

COFFEE GANACHE

Melt the chocolate, add the soluble coffee and the salt flower. After this, add the milk cream.
Mix it well so that there is no piece left and the mix is uniform.

COCONUT GEL

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.
Leave the pans in low fire, they can not boil.
When the pan with coconut milk and lemon juice gets warm, remove it from fire.
The agar-agar mix needs to have a dense consistency.
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

Peel the pumpkin and cut it in coins form with a round rim.
In a pan, mix the vinegar, honey, salt and water and cook it until boiling.
Remove it from fire and add the pumpkin “coins”, the b pepper, the clove and the bay leaves.
Let it rest for 1 day at least.

TO FINALIZATE