Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread

Sergio Humada

INGREDIENTS

For 12 people

For the cream

325 g Idiazabal cheese
100 g water
100 g cream 33%
250 g cream cheese
salt

For the sorbet
1 kg mature tomatoes
10 g basil
5 g tarragon
10 g sugar
75 g glucose
150 g mineral water
30 g anticristallisant
salt and pepper
30 g virgin olive oil

For the salad
60 g rye bread
30 g sprouts
tomate flakes
chopped ciboulette
extra virgin oliv oil
 

METHOD

For the cream
Put the cheese, water and cream in the Thermomix at 80 degrees, grinding for 4 minutes. Strain and cool the mixture.
In cold, mix the Idiazabal with the cream cheese, add salt if necessary and put in pastry bag

For the sorbet

Peel the tomatoes, quarter and place them in baking pan with the herbs, salt, pepper and sugar 20g
Cook at 110 degrees for 2 hours and grind. Strain and the result has to be a kilo of tomato puree. Reduce the heat if it exceeds, or add water if it does not reaches 45 º
add the other ingredients of the sorbet and up to 80 º. Add salt and pepper . Leave the mix to mature in camera for 2 days
Place in pacojet's cups

For the salad
Wash the sprouts in ice water and keep.
Cut 2mm cubes of rye bread, toast and keep
Chop the chives

 

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Sergio Humada

Clicca qui per leggere la ricetta

Confit cod with "pil pil" sauce and roasted "calcots"
A recipe presented at
Identità Milano 2012