Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
min
min
Scum of hazelnuts: Heat up 100 g of cream and mix in 50 g of sugar with 80 g of hazelnut powder and 60 g of egg white. Grind it and put it in a siphon. Hazelnuts sponge cake in the microwave: Grind 60 g of egg white, 40 g of hazelnuts, 40 g of yolk and 10 g of flour, drain through a trainer and put in the siphon. Make three little incisions in a plastic cup. Fill half of the cup with the mixture from the siphon. Put in the microwave for 30-40 seconds. Hazelnuts crunch: Melt 60 g of milk chocolate, mix with 100 g of hazelnut praline and 50 g of feullatine. Fill in tins and freeze. Hazelnuts cocoa sticks: Cook 70 g of fondant with 30 g of glucose until 160ºC. Remove and let it cool down at 140º. Add 10 g of chopped hazelnuts and 10 g of chocolate (70% cocoa). Stir it and dump it on a Silpat and stretch. Cut in sticks.
Scum of hazelnuts: Heat up 100 g of cream and mix in 50 g of sugar with 80 g of hazelnut powder and 60 g of egg white. Grind it and put it in a siphon. Hazelnuts sponge cake in the microwave: Grind 60 g of egg white, 40 g of hazelnuts, 40 g of yolk and 10 g of flour, drain through a trainer and put in the siphon. Make three little incisions in a plastic cup. Fill half of the cup with the mixture from the siphon. Put in the microwave for 30-40 seconds. Hazelnuts crunch: Melt 60 g of milk chocolate, mix with 100 g of hazelnut praline and 50 g of feullatine. Fill in tins and freeze. Hazelnuts cocoa sticks: Cook 70 g of fondant with 30 g of glucose until 160ºC. Remove and let it cool down at 140º. Add 10 g of chopped hazelnuts and 10 g of chocolate (70% cocoa). Stir it and dump it on a Silpat and stretch. Cut in sticks.
15 mins
15 mins
