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Rendang of veal cheek with panna cotta of sweet pointed pepper

The classic, flavorful combination of ginger and red pepper with the fresh bergamot creates a spicy winter bouquet of flavors.

Ingredients

1units.itemsjar of roasted pointed pepper
Salt
1Cream
16gAgar+
silicone mold peperoncino 13

1units.itemspack of veal cheek
rendang paste

200gbergamot purée
Ginger juice
14gCreamy gel

Veal jus
fresh bergamot
puffed pork belly

Preparation

  1. Blend the roasted pointed pepper until smooth in a food processor or blender.
  2. Season with salt and add a splash of cream.
  3. Use 300 grams of the mixture, add the Agar+, and stir well.
  4. Heat to 80°C, fill the mold with the mixture, and place in the freezer.
  5. Once frozen, remove the required amount from the mold and let it thaw gently in the refrigerator.

  1. Heat the veal cheek sous-vide.
  2. Remove the veal cheek from the packaging and shred into fine pieces.
  3. Add the rendang paste to taste.

  1. Season the bergamot purée with the ginger juice.
  2. Add the creamy gel using a hand blender.
  3. Fill a piping bag or squeeze bottle and chill.

  1. Press the veal cheek rendang into a ring mold and place on the plate.
  2. Place the roasted pointed pepper panna cotta next to it.
  3. Pipe the ginger and bergamot jelly onto the plate.
  4. Spoon a little veal jus next to the rendang.
  5. Finally, grate fresh bergamot over the dish and add a few pieces of puffed pork belly alongside.