For the reduced cream 1 l of cream
For the russet apple honey bread 500 g of water 80 g of super whisk egg whites 200 g of honey
For the polenta 300 g of polenta flour 300 g of water
For the chicken consommé Young chicken
Presentation Eel Freshwater prawn Trout roe Char fillet Baby mountain vegetables Beetroot Turnip Carrot Peas
For the reduced cream Process the cream in an evaporator at 37 °C at 160 rpm for 40 minutes. This will give you a thick cream like just the cream of freshly milked milk. Inject a food balloon with 40 g of cream and freeze it with liquid nitrogen. Remove the balloon and perforate the top of the sphere, which will later be filled.
For the russet apple honey bread Whisk the water with the egg white. When half whisked, add the honey, dry at 70 °C for 24 hours and crumble.
For the polenta Blend the flour with the water and leave to rest. Collect the water and heat it in the microwave for 3 minutes to obtain a solid residue that will form a wafer.
For the chicken consommé Make 200 g of young chicken consommé.
Presentation Lay the milk sphere on a plate and fill it with eel, scalded freshwater prawns, trout roe and char fillet. End with baby mountain vegetables and with turnip, carrot, peas and beetroot. Just before serving the plate, cover it with the boiling chicken stock, dissolving the reduced cream and heating the plate. Crumble over the honey bread, which represents snow.
Please fill in the fields below to search our Recipes' database.
