Gramona Argent 2003, by Bodegas Gramona. This subtle, creamy cava made from Chardonnay grapes has well-integrated bubbles, giving just the right freshness to accompany this dish.
Milk-film Omelett and Truffle Oil Semolina
Preparation
For the milk film
Pour the whole liter of milk into a pot 32 cm / 13 in in diameter. Heat to 70ºC / 158ºF and wait for 15 minutes until a skin forms over the top. Remove this skin with your fingers and fold in half to form a half-circle two layers thick. Keep the milk at about 70ºC / 158ºF and wait another 15 minutes for another skin to form. Repeat the process until you have one 2-layer half-circle per person. Lay carefully on plastic film spread with cream and cut into rectangles 13 x 18 cm (5 x 7 in). Brush with plenty of cream, cover with another layer of plastic film and chill.
For the curd cheese foam
Blend the curd cheese with the whey from inside the bags. Pour 225 g / 8 oz of the resulting cream through a cloth filter and the rest through a fine strainer. Combine the two resulting liquids. Heat one third of this and dissolve the well-drained gelatin in it. Add the rest of the liquid and mix well with the cream. Transfer to a siphon and load the gas cartridge. Refrigerate for 3 hours.
For the oil semolina
Place the extra virgin olive oil and salt in the siphon and attach the N20 cartridges. Spray into the liquid nitrogen and leave to act for approximately 1 minute. Strain through a wire chinois and place in the freezer at -20ºC /-4ºF for 10 minutes. The semolina can then be refreshed in liquid nitrogen to obtain the right texture.
For the black truffle oil
Blend the black truffle with the sunflower oil. Season with salt and refrigerate.
To finish
Lift the film off the top of the yubas. Apply the curd cheese foam to the middle of the yuba, forming a rectangle measuring 12 cm (5 in) and 2 cm high (1 in). Wrap the foam with the yuba, making an oval shape like an omelet and ensuring that all the foam is wrapped up.
Presentation
Place the omelet-shaped parcel on a rectangular dish with the folds downwards. Along the top, place a line of oil semolina and top this with a few basil leaves. Finish with a few freshly-sliced truffle wafers and dress with black truffle oil.
Chef's Remark:
"This is a very technical dish combining a milk film, like a traditional Japanese yuba, with a foam filling, liquid nitrogen, extra virgin olive oil, truffle, etc. The coming together of tradition and technique make this one of my favorite dishes, so much so that I often recommend it when customers ask for my advice."
Preparation by: Paco Roncero
RELATED RECIPES
12 hours
- 1 l full cream milk
- 35 ml cream
- 20 ml cream
- 200 gr curd cheese
- 200 ml whey
- 1 cartridge N2O (nitrous oxide)
- 1 ISI siphon cartridge
- 1 sheet gelatin
- 1 cartridge N2O (nitrous oxide)
- 200 ml PDO Baena Spanish extra virgin olive oil
- 4 gr table salt
- 800 ml liquid nitrogen
- 10 gr black truffle
- 30 ml sunflower oil
- 2 gr table salt
- 1.76 pint full cream milk
- 1.357 fl. oz cream
- 0.829 fl. oz cream
- 7.055 oz curd cheese
- 7.164 fl. oz whey
- 1 cartridge N2O (nitrous oxide)
- 1 ISI siphon cartridge
- 1 sheet gelatin
- 1 cartridge N2O (nitrous oxide)
- 7.164 fl. oz PDO Baena Spanish extra virgin olive oil
- 0.141 oz table salt
- 28.281 pint liquid nitrogen
- 0.353 oz black truffle
- 1.181 fl. oz sunflower oil
- 0.071 oz table salt
- 4.352 cup full cream milk
- 0.148 cup cream
- 0.085 cup cream
- 0.95 cup curd cheese
- 0.845 cup whey
- 1 cartridge N2O (nitrous oxide)
- 1 ISI siphon cartridge
- 1 sheet gelatin
- 1 cartridge N2O (nitrous oxide)
- 0.845 cup PDO Baena Spanish extra virgin olive oil
- 0.048 cup table salt
- 3.381 cup liquid nitrogen
- 0.076 cup black truffle
- 0.127 cup sunflower oil
- 0.039 cup table salt
Wine match