Perl Las
- 200g Milk, 200g Cream, 350g Perl las, 20g Hyfoamer, 1g Xantham gum, 3 leaves gelatin
The Great Nebula of Andromeda
Hywel Griffith
4th May 2021
The Great Nebula of Andromeda
120 min
My starter on Great British Menu 2021, inspired by Isaac Robert's first photograph of our nearest galaxy.
Ingredients
Salad
- 1 Radicchio, 1 red endive and 1 pack ruby mustard frills
Grapes
- 1 bunch Muscat grapes
Beetroot
- 2 Candy beetroot, diced and cooked in white balsamic vinegar, plus raw slices
Apple
- 2 Pink centered apples cut into stars (like Red Love apple)
Crispy section
- 4 Purple potato sliced and fried to crisps and 100g Hazelnuts cooked in 50g Hazelnut oil
Dressing
- 100g Minus 8 maple vinegar, 40g Maple syrup and 150g hazelnut oil pinch salt
Truffle
- 1 Welsh truffle cut to disks
Maple gel
- 200ml Minus 8 maple vinegar, ultratex
Beetroot powder
Crispy rice
- 100g Black rice, 250g Veg oil
Hazelnuts
- Hazelnuts, hazelnut oil for roasting
Method
Perl las
Bring milk and cream to the boil, blend with the cheese and soaked gelatin, add remainder ingredients then place in a cream whipper and charge with 3 bulbs, chill to around 20-25°C then pour out in to a tray and allow to set for an hour in the fridge.
Prepare remaining ingredients as detailed in ingredients' list and arrange on plate/serving dish/tray.
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