Green asparagus puree
Blanch green asparagus and spinach in salted boiling water. Shock in an ice bath. Blend in vita prep until smooth. Add xanthan gum. Strain through a fine tamis. Vacuum-pack to remove all air bubbles. Season to order.
Green asparagus ice cream
Mix 100g water, milk powder, glucose and trimoline and heat up until dissolved (but do not boil). Cool down and mix with asparagus purée. Freeze in paco jet can and spin when needed.
Green asparagus puree
Blanch green asparagus and spinach in salted boiling water. Shock in an ice bath. Blend in vita prep until smooth. Add xanthan gum. Strain through a fine tamis. Vacuum-pack to remove all air bubbles. Season to order.
Green asparagus ice cream
Mix 100g water, milk powder, glucose and trimoline and heat up until dissolved (but do not boil). Cool down and mix with asparagus purée. Freeze in paco jet can and spin when needed.
Sable Breton
In Kitchen Aid (using a whisk), whip sugar and yolks on high speed until pale and ribbon. Add soft butter. Change to a paddle. Add dry ingredients. Mix until well-incorporated. Dough will be soft. Roll out onto sheet pan. Cover with parchment. Wrap and freeze. Bake at 300ºF until the dough is golden brown and dry
Quail egg
Boil the egg for 2 minutes and 25 seconds, rolling boil. Shock in an ice bath.
White balsamic vinaigrette
Mix EVOO and white balsamic vinegar. Season with salt.
