Liz Clayman
Ingredients
Basic Oil Dressing
20 pieces Beech Mushroom
15 g Garlic (minced)
45 g Tarragon
175 g Beurre Noisette
17 g Piment D'espilette
30 g Dried Cepes
850 g Sunflower Oil
2 g Colombian Curry Powder
2 pieces Garlic Cloves (finely chopped)
Dressing
80 g Basic Oil (see recipe above)
65 g Chardonnay Vinegar
25 g Sushi Vinegar
50 g Sambai Vinegar
10 g Green Soy Sauce
10 g Walnut Oil
20 g Lemon Juice
Cheese Cream
400 g Gouda Gris Sec
70 g Milk
2.4 g Xanthana
Garlic Butter
500 g Soft Butter
45 g Garlic
1 g Curry Powder
30 pieces Combava/Kaffir Fresh
30 pieces Organic Egg
Beech Anemone
30 pieces Red Meat Radish
30 pieces Green Meat Radish
30 pieces Purple Meat Radish
10 bunches Chives
Preparation
Cheese Cream
Step 1
Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.
Garlic Butter
Step 2
Blend the soft butter with garlic and curry powder.
Step 3
Mix with Combava/Kaffir Fresh and organic egg.
Beech Anemone
Step 4
Combine all ingredients into Beech Mushroom.
