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Categories:
mushroom garlic tarragon beurre Piment Despilette sunflower oil Curry garlic oil Chardonnay vinegar vinegar vinegar walnut oil lemon juice Gouda Gris Sec milk garlic Curry Combava egg Red Meat Radish Green Meat Radish purple bunches
Viewed: 52 - Published at: 6 years agoIngredients
- 20 pieces Beech Mushroom
- 15 g Garlic (minced)
- 45 g Tarragon
- 175 g Beurre Noisette
- 17 g Piment D'espilette
- 30 g Dried Cepes
- 850 g Sunflower Oil
- 2 g Colombian Curry Powder
- 2 pieces Garlic Cloves (finely chopped)
- 80 g Basic Oil (see recipe above)
- 65 g Chardonnay Vinegar
- 25 g Sushi Vinegar
- 50 g Sambai Vinegar
- 10 g Green Soy Sauce
- 10 g Walnut Oil
- 20 g Lemon Juice
- 400 g Gouda Gris Sec
- 70 g Milk
- 2.4 g Xanthana
- 500 g Soft Butter
- 45 g Garlic
- 1 g Curry Powder
- 30 pieces Combava/Kaffir Fresh
- 30 pieces Organic Egg
- 30 pieces Red Meat Radish
- 30 pieces Green Meat Radish
- 30 pieces Purple Meat Radish
- 10 bunches Chives
Method
- Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.
- Blend the soft butter with garlic and curry powder.
- Mix with Combava/Kaffir Fresh and organic egg.
- Combine all ingredients into Beech Mushroom.
