Ricetta

BEEF TARTARE, BURNT WHEAT TARALLO, RASPBERRY GEL, MAPLE JELLY AND PRIMOSALE CHEESE

For the beef tartare

Mix all ingredients together and fill the Gourmand BERRY moulds. Blast chill and demould.

For the burnet wheat tarallo

Prepare the dough

1. Mix the flours in a planetary mixer together with the yeast and wine

2. After 5 minutes, add the seed oil and olive oil

3. When the mix becomes homogeneous, add the sugar followed by the salt, 3 minutes later

4. Continue mixing for a few minutes until the mix absorbs all the salt

5. Leave the dough to rest for 20 minutes

Prepare the burnt wheat tarallo

1. Roll out the dough into 5 mm diameter strips

2. Cut into 6 cm long pieces and join both ends of each one to create a ring

3. Cook in salted boiling water

4. When they rise to the surface, remove and drain on a cloth

5. After 30 minutes place them on non-stick trays

6. Bake on one side at 170°C for 15 minutes, turn over and finish baking for another 15 minutes

For the raspberry gel

1. Blend the raspberries in a thermomixer for 3 minutes at maximum speed with the water

2. Pass through a chinois sieve then pour the purée into a pan

3. Heat, add the agar agar and heat to 80°C while mixing with a whisk

4. Remove from heat and spread the purée over a tray

5. After 15 minutes, blend the purée in a thermomixer until a smooth gel is obtained

For the maple jelly

1. Place the isinglass in a container with some cold water for 10 minutes, then strain

2. Mix all remaining ingredients in a pan, heat to 80°C

3. Remove and pour into a container and leave to cool for approximately 1 hour

4. Dice into half-centimetre cubes

Presentation

Arrange all elements on the plate in a circular formation. Garnish with mustard shoots and sprinkle some grains of Maldon salt over the raspberries.

BEEF TARTARE, BURNT WHEAT TARALLO, RASPBERRY GEL, MAPLE JELLY AND PRIMOSALE CHEESE