Sheep's Milk Frappuccino and Black Olive Juice

By corlear

Ingredients

• For the sheep's milk gelatin:
• 1/2 cup sheep's milk, scalded
• pinch powdered agar-agar
• 1/4 de sheet gelatin (previously rehydrated in cold water)
• For the consommé:
• 2 cups chicken
• 1.5 chicken carcass
• 1 lb veal knucklebone
• 1 lb veal back of the knee
• 1/2 oz onion
• 1/2 oz carrot
• 10 cups water
• 1/4 cup sunflower oil
• To clarify the consommé:
• 33/4 cup consommé (see previous step)
• 3/4 oz carrot
• 2/3 oz leeks
• 2 oz ripe tomato
• 4 oz veal hamburger
• 1/2 cup egg whites
• 1/2 oz pilé ice
• For the black truffle stock:
• 3/4 tbsp black truffle juice
• 11/2 tbsp clarified consommé (see previous step)
• For the iced sheep's milk foam:
• 1/2 cup sheep's milk, scalded
• To finish:
• 1 sugarcane, 1/5" in diameter and 4" long
• Cocktail-Master

Details

Servings 4

Preparation

Step 1

For the sheep's milk gelatin:
1. Mix the sheep's milk and the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat, whisk and dissolve the gelatin in it
3. Pour directly into 4 glasses.
4. Leave to set in the fridge for at least 2 hours.

For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

To clarify the consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point so it does not reduce.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the black truffle stock:
1. Mix the black truffle juice and the consommé together. Season with salt

For the iced sheep's milk foam:
1. Put the sheep's milk in a Paco Jet container and leave to cool at 34ºF in the dish.
2. When it starts to freeze, process in the Paco Jet just before serving.

Final Steps & Preparation:
1. Process the milk in the Paco Jet Paco Jet.
2. Heat the black truffle stock.
3. Use a Cocktail Master to divide the hot stock between the 4 glasses with the sheep's milk gelatin.
4. Top with a spoonful of milk foam.
5. Push the sugarcane down to the bottom of a short's glass and serve immediately.