Ricotta
PARMESAN POWDER
250g Water
2g Agar
150g Parmesan
2.5g Salt
Mix all together, then place into the paco jet container to freeze for 4 hrs, then churn as much as you need.
HONEY JELLY
400g water
160g Flavoured honey
16g honey powder
2g citric acid
3 leaves of soaked gelatin
Blend the above and then add the gelatin to a small amount of the liquid to warm and then set together …
MILK JELLY
300g of Goats Milk
50g Crème Fraiche
100g of grated ossau ratty
2g salt
10g vegi gel to 200ml = 12.5g
Mix the milk cream salt and gelatin, bring to 65c then dissolve well, cool to 50c, and add meat glue, then spread onto heavy tray lined with cling film.
THICK BASIL PUREE
200g picked Basil
30ml Stock syrup
COOK IN 2 litres water with 12g Salt added
Bring the pan of water to a boil with the salt, add the basil and cook till just soft, approx 45-60 seconds, drain in a sieve and keep 200ml of the cooking water. Place the herb into the blender, adding the minimum amount of cooking water to make the puree go around. Blend till very smooth then pass through a sieve and cool on a tray in the blast chiller, add a little stock syrup to sweeten lightly.
BASIL OIL
300g Picked BASIL
350ml olive oil
2 Litre boiling water
Add14g salt to the boiling water then the BASIL leaves straight away and cook till just soft, approx 45-60 seconds but still with a little bite. Straight away remove the leaves from the boiling water and drain them in a colander or remove with a spider. And place into iced water leaving for a minute till completely cold. Then drain and squeeze all the water out of the BASIL, keep several leaves behind, place remaining into the blender with the olive oil and puree. Do not process for to long other wise the oil will warm up and it will emulsify then the colour will not be as green. As soon as the BASIL has been puréed with the oil then place onto a Small piece of muslin placed over a plastic container with the basil leaves inside.
GREEN OLIVE OIL
500g High quality black olives in olive oil
400ml olive oil
Place these onto a cooling wire with a tray underneath, then place into the rational oven at 80c till they are dry which will take approx 2 1/2 hours, they should be semi crispy and then place into the blender and blend till they are a coarse crumb. Once the olives are dry then place the olives into the blender and add the olive oil, puree for 5 minutes till very smooth.
GREEN OLIVE JUICE
100ml white chicken stock + 100ml Brine
200g of pitted green olives
20ml lemon juice
50ml olive oil
GREEN OLIVE POWDER
100ml green olive oil
5g Maltodextrin
FROZEN CRÈME FRAICHE + PINE NUT ICE
500g water
130g Glucose
120g Crème Fraiche
100g Dark Toasted pine nuts powdered
60g Isomalt
10g salt
8g Sugar
2g Guar Gum
1 drop of Pine oil in fridge
Blend together then freeze
RICOTTA RECIPE
8g Lactic Acid
Mixed with 50ml water
2kg of Guernsey Milk
1 pack curd culture
8g salt
Warm the milk to 38c with the salt add the Lactic acid then sprinkle over the culture.