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Spherification of Roquefort

Spherification of Roquefort, avocado, and beef entrecote. Spherification is one of the most well-known techniques in modern gastronomy, developed by the team of the Adrià brothers.

Basically, it comes down to being able to gel liquids in a very controlled way on the outside, creating a thin layer around the liquid. This way, 'fake' yolks, caviar, and liquid olives are fairly easy to make. Roquefort is made from full-fat raw sheep's milk and then mixed with penicillium roqueforti, the blue mold that gives this cheese its full flavor and color. The cheese matures for an average of four to nine months in the ancient Combalou caves in the southern French town of Roquefort-sur-Soulzon. 

Ingredients

2Milk
100gRoquefort
6gGluco
Silicone mold Truffles

Red chili
1Avocado
Salt and pepper
0.5Garlic clove
Silicone mold Plissé
2Crème fraîche

1Beef entrecote
Pepper and salt

1lWater
Crème fraîche
5gAlgin
2Potato airbag

Preparation

  1. Blend the roquefort together with the milk and gluco until smooth in a blender.
  2. Place the mixture in a vacuum machine to remove the air from the cheese mixture and let it run or let the mixture rest overnight in the refrigerator.
  3. Fill a round sphere mold with the roquefort mixture and place it in the freezer.

  1. Spoon the crème fraîche into a piping bag.
  2. Blend the avocado with the garlic and a bit of red chili pepper.
  3. Season with salt and pepper.
  4. Spread smoothly in a silicone spiral mat and place in the freezer.

  1. Cook the entrecote in a pan with butter and oil.
  2. Season the meat with pepper and salt and let it rest in a warm place.

  1. Fry the potato 'airbag' at 180°C for 20 seconds.
  2. Place the avocado spiral in the center of the plate.
  3. Slice the entrecote and arrange around the spiral.
  4. Arrange the potato 'airbag' around the meat.
  5. Make an algin bath with 1 liter of water and 5 grams of algin.
  6. Dissolve the algin in the water using a hand blender.
  7. Remove the roquefort balls from the mold and place them in the algin bath for 1 minute.
  8. Remove from the algin bath and rinse in a bowl of clean water.
  9. Place the roquefort balls on the entrecote.
  10. Pipe a little crème fraîche around the entrecote.