- 4
Ingredients
- 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
- 3/4 oz carrot
- 3/4 oz small onion
- 10 cups water
- 1/4 cup sunflower oil
- For the saffron base:
- 1/2 oz shallot
- 1 tsp butter
- 1 tsp olive oil
- 1/2 oz white wine
- 1 tsp saffron strands
- 11/2 cup consommé (see previous step)
- 2 tsp cornflour
- For the parmesan foam:
- 11/2 oz milk
- 4 oz Reggiano parmesan
- 11/2 oz single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the mock soya rice:
- 83/4 oz bean sprouts
- For the butter sponge:
- 11/2 cup butter
- 2 cups water
- Note. The minimum recommended amount to be able to emulsify the sponge.
- To finish:
- 0.4 º olive oil
- virgin olive oil
Preparation
Step 1
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, scraping off the foam and any fat on the surface.
9. Strain.
For the saffron base:
1. Peel and finely dice the shallot.
2. Gently fry the shallots with the butter and oil.
3. Add the white wine and reduce until it evaporates.
4. Roast the saffron wrapped in foil at 345ºF for 1 minute.
5. Add the roasted saffron and stock to the shallots, leave to cook for 30 min and blend with a Thermomix.
6. Strain and thicken with the cornflour until it is thick in consistency.
For the parmesan foam:
1. Bring the milk to the boil, remove from the heat, mix with the grated parmesan, cover and leave to infuse for ½ hour.
2. Sieve and mix with the cream. Season with salt.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.
For the mock soya rice:
1. Break off the ends of each bean sprout. Then cut the center part of the stem into ½" pieces, so that they look like a grain of rice. Allow 1 oz per person.
For the butter sponge:
1. Mix all the ingredients together in a round metal dish (8" wide and 10" high). Heat to 60 or 160ºF and keep warm.
Final Steps & Preparation:
1. Sauté the soya rice in 0.4º olive oil in piping hot oil. Add the saffron base and cook for ½ minute. Reduce until creamy and remove from the heat. Season with salt.
2. Use the parmesan foam to draw a wide ring around the edge of a small soup plate.
3. Place the sautéed saffron rice in the center of the dish and dress with virgin olive oil.
4. Emulsify the liquid in a Thermomix, and whisk the surface to introduce as much air as possible and make a foam that we call sponge. Place a spoonful at the end of the rice.