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Broccoletti, sweet potato cream and espuma of cheese and curry

Broccoletti is still relatively unknown. With its nutty flavor, broccoletti is a standout on the plate.

Ingredients

Sweet potato
smoked sea salt flakes

1broccoletti

1galangal
1Onion
Water
1Lemongrass
1Garlic
1Carrot
handful of coriander
1Ginger
2Miso

50gButter
all the rest of 1 broccoletti
Pepper and salt

150gUnagi sauce
2gAgar
50gsoy sauce with truffle flavor

parsley root

parsley root

2Curry powder
1lGarde d'Or cheese sauce

nasturtium leaf (cut out yourself)
crumble of soy sauce and wasabi
Paztizz tops
jasmine blossom

Preparation

  1. Roast the sweet potato for one hour at 200°C in the oven.
  2. Cut in half and scoop out the 'flesh'.
  3. Blend the cream smooth in a thermomixer without any additions and season with the smoked sea salt flakes.
  4. Fill a piping bag with the cream.

  1. Pick a nice leaf that fits on the plate.
  2. Halve it and grill on a barbecue with open fire.
  3. Remove the flower from the broccoletti and steam briefly.
  4. Halve after steaming and also color on the barbecue.

  1. Roughly chop all the products with a knife and place them all in the OCOO pot (remove the sieve).
  2. Add the miso.
  3. Add water until all the products are just submerged.
  4. Set the OCOO to 'Aged Egg' for 7 hours.
  5. Remove everything from the OCOO and strain.
  6. Collect the liquid and reduce to a nice glaze.

  1. Blanch the broccoletti briefly in plenty of boiling water.
  2. Drain and quickly cool on ice to preserve the beautiful green color.
  3. Pat very dry between two towels.
  4. Squeeze out any remaining water from the broccoletti.
  5. Place the broccoletti in a thermoblender with the butter, pepper, and salt and blend smooth at 70°C.
  6. Let cool briefly and put the mixture in a piping bag.

  1. Mix all the products well.
  2. Briefly heat together in a pan to 90°C.
  3. Pour onto a tray and let it set in the refrigerator.
  4. Blend everything smooth in a food processor.
  5. Put the mixture in a squeeze bottle or piping bag.

  1. Use the peel for this and make nice slices on a mandoline.
  2. Dry for 24 hours at 60°C.
  3. Fry briefly and lightly salt afterwards.

  1. Peel the parsley root and cut it in half horizontally.
  2. Cut the top vertically into quarters.
  3. Cut the bottom horizontally into thick slices.
  4. Steam briefly.
  5. Add color and flavor on a barbecue or with a blowtorch.
  6. Cut out the thick slices with a small cutter.
  7. Glaze everything with the vegan demi-glace glaze from the OCOO.

  1. Sweat the curry powder in neutral oil.
  2. Let it cool and mix well with the cheese sauce.
  3. Pour the mixture into a siphon and add two cartridges.

  1. Place the charred broccoletti leaf on the plate.
  2. Arrange the other components on the side of the leaf so that one side of the plate remains empty for a clean look.
  3. Garnish with the capuchin leaf, crumble, jasmine blossom, and paztizz tops.
  4. Pipe the cheese and curry espuma next to it just before serving.