Crunchy artichoke and blackcurrant mustard

 


Crunchy artichoke and blackcurrant mustard

Serves 4

Ingredients

3 artichokes

4 borage flowers

12 blackcurrant sage flowers

Leaves

50 g egg white

50 g flour

50 g butter

PM chlorophyll

Puree

150 g artichoke trimmings

50 g cream

20 g blackcurrant mustard

Vinaigrette

10 g blackcurrant vinegar

PM Blackcurrant pepper

10 g blackcurrant mustard

30 g grapeseed oil

Frost

50 g blackcurrant vinegar

20 g blackcurrant mustard

200 g blackcurrant puree

3 g agar-agar

Preparation  

Artichokes

Turn the bottoms, then cook them in a white. Keep a raw one for chips that will be fried at 160 degrees. Cut 4 slices with a ham machine set to position 3 and cut them out with a round cookie cutter 9 cm in diameter. Cut the rest into fine brunoise and set aside all the trimmings for the puree.

Leaves

Mix the egg whites and flour, add the melted butter and chlorophyll. (Be careful not to overwork the dough) Roll out in the sheet pans then bake, remove from the mold hot and dry in the gutters.

Puree

Heat the cream then mix with the mustard and artichoke trimmings. Pass through a sieve, adjust the seasoning and then poach with a plain tip.

Frost

Bring all the ingredients to the boil, chill then blend and strain through a sieve. Put in a cone.

Vinaigrette

Mix all the ingredients together, adjust the seasoning.

Training

On a round plate, place an artichoke circle and polish it with the vinaigrette. Add a pile of seasoned brunoise to the center of the circle and then mask it nicely with the artichoke puree, making small
dots. Reconstitute the artichoke using the green leaves and finish in the center with borage. Add three blackcurrant sage and three artichoke chips. Finish by making blackcurrant gel dots and salt fl eur when sending

 

 

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