Honey Tagliatelli with Frozen Mató Cheese Dust

By corlear

Ingredients

• For the caramelized honey water:
• 10 oz honey
• water
• For the honey tagliatelli:
• 2 cups caramelized honey water (see previous step)
• 1 tbsp powdered agar-agar
• For the evaporated milk foam:
• 1 1/4 cup evaporated milk
• 1/4 cup single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N20 cartridge
• For the basic syrup:
• 2 tbsp sugar
• 2 tbsp water
• For the frozen mató cheese powder:
• 2 oz mató cheese
• 6 tbsp water
• 1 1/4 tbsp basic syrup (see previous step)
• 1 Paco Jet container
• For the dark syrup:
• 3 tbsp sugar
• 3 tbsp water
• For the pine nut and dark caramel crunch:
• 2 oz dark caramel (see previous step)
• 24 roasted pine nuts
• For the berry fruit juice:
• 2 1/4 oz frozen strawberries
• 2 1/4 oz frozen blackberries
• 2 oz frozen raspberries
• 2 oz sugar
• For the berry fruit cubes:
• 1/2 cup berry fruit water (see previous step)
• pinch powdered agar-agar
• To finish:
• 20 mató cheese cubes (1 x 1/2")

Details

Servings 4

Preparation

Step 1

For the caramelized honey water:
1. Reduce and caramelize the honey over a low heat until it darkens. Skim off any foam that has foamed and gradually add the water until you have 500 g of honey water.

For the honey tagliatelli:
1. Bring the honey water and the agar-agar to the boil.
2. Pour the mixture into a 15 x 23" tray and place a transparent sheet on top.
3. Leave to cool and use a pastry cutter to cut the mixture into ½" wide strips, similar to tagliatelli.

For the evaporated milk foam:
1. Mix the cold milk and cream together.
2. Fill the canister and foam.
3. Keep in the fridge for at least 1 hour.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the frozen mató cheese powder:
1. Blend all the ingredients together in the Thermomix at the cold setting and sieve.
2. Fill a Paco Jet container and freeze.

For the dark syrup:
1. Caramelize the dry sugar until you have a dark caramel.
2. Deglaze with the hot water and keep in the fridge

For the pine nut and dark caramel crunch:
1. Roll out a fine sheet of dark caramel and set the pine nuts in the melted caramel.
2. Leave the caramel to cool slightly and then pull the caramel into a star shape.
3. Keep in a dry place.

For the berry fruit juice:
1. Put all the ingredients in the bain marie for a least 2 hours, stirring occasionally so all the juices are released.
2. Sieve without pressing the mixture and keep the juice on one side.

For the berry fruit cubes:
1. Bring the berry fruit juice and the agar-agar to the boil.
2. Strain and pour a ½" layer of the liquid into a 15 x 23" tray. Leave to set and cut it into ½ x ½" cubes.

Final Steps & Preparation:
1. Make a circle out of the 5 berry fruit and mató cheese cubes.
2. Arrange the honey tagliatelli on top as if you were preparing a pasta dish.
3. Heap the tagliatelli up as much as possible. Leave a hole in the center and then fill it with the frozen mató cheese powder and top with the pine nut crunch.
4. Drizzle with the evaporated milk foam.