For 4 people
For the venison sirloin 400 g of venison sirloin 3 g Kappa carrageenan Salt Herbs
For the beetroot bread 300 g of cooked beetroot 200 g of water 80 g of super whisk egg whites 50 g of glucose
For the pea cream 500 g of fresh peas with their pods 300 g of water
For the pumpkin ravioli 500 g of pumpkin cream 1 sheet of gelatine snail's eggs
For the soil distillate distilled woodland soil agar water
For the rosemary crunch 200 g of isomalt Rosemary
Goat's milk ricotta 120 g of goat's milk ricotta 125 g of cream 1 grated Garda lemon
For the venison sirloin Cut the sirloin into pieces and fry gently with the salt and herbs. Use the carcass to prepare a classic venison base. Use a small part of the base to cover the plate. Take 500 g of base and process it in a fusion wap at 35 °C at 160 rpm for 40 minutes. Collect the evaporated water and store it in the fridge. Take 250 g of base and add the Kappa carrageenan. Bring to the boil and then cool the mixture, shaping it like a barrel using balloons.
For the beetroot bread Blend the beetroot in a mixer with the water. Add the egg white, process in the planetary mixer and whisk on a high speed. Half way through the process, add the glucose. Spread the mixture on a sheet of Silpat and dry in the oven at 70 °C for 24 hours.
For the pea cream Blend the peas, add the water, filter and process in the fusion wap at 38 °C at 160 rpm for 40 minutes. Collect the mixture from the initial balloon (the green part).
For the pumpkin ravioli Prepare the pumpkin cream with a base of scallion, thyme and basil. Add the previously rehydrated gelatine, spread the cream on a sheet of Silpat and dry at 70 °C for 12 hours. Use a pastry cutter to cut out some discs, add the snail's eggs and close in half.
For the soil distillate Bind the distilled woodland soil with agar (1 g of agar for every 100 g of water).
For the rosemary crunch Dissolve the isomalt and bring heat to 125 °C, adding the chopped rosemary at the end. Blend the mixture, shape it and create cylinders.
Goat's milk ricotta Place the mixture in a siphon and leave it to rest in the fridge.
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