Brunet with pearl barley, rocket and tea jelly

Brunet with pearl barley, rocket and tea jelly

By
From
Marque
Serves
10
Photographer
Stuart Scott

Brunet is a lovely little goat's milk cheese from Piedmont. Our dishes always start with a theme and we imagined this lovely little goat wandering the alpine pastures of Piedmont nibbling rocket and chewing the green tips from young barley. This is where the reverie came apart because we couldn’t imagine her having a cup of tea. But it does go very well with the dish.

Ingredients

Method

  1. Begin this recipe one day in advance. Preheat the oven to 160°C. Roast 150 grams pearl barley for 10 minutes, or until golden. Transfer the barley to a small saucepan with 500 millilitres water and cook over a moderate heat until nearly all the water has been absorbed. Add a pinch of salt and finish cooking until there is no water left and the barley is soft . Spread onto a tray to cool down.
  2. Wash 2 bunches rocket and chop into small pieces. Using a vegetable juicer, juice the rocket into a bowl containing 5 grams ascorbic acid. Whisk the acid into the juice as it is processed to prevent it oxidising. Strain the juice through a chinoise.
  3. Mix the cooked and chilled barley with 80 grams Greek yoghurt and enough of the rocket juice to make it green but not too runny – you just want enough to bind the barley together.
  4. To make the tea jelly, mix 7 grams pectin with 585 grams isomalt in a saucepan and add 535 millilitres Earl Grey tea. Bring to 105°C and add 3 grams tartaric acid dissolved in some hot water. Continue to cook until the temperature reaches 107°C. Pass through a chinoise into a container, then refrigerate to set. Once set, ensure that the jelly is not stirred or it may crystallise.
  5. To make the meringue, blend 200 millilitres strong Earl Grey tea with 30 grams egg white powder using a wand blender until smooth. Put into a mixer bowl and set up the whisk. Cook 100 grams isomalt with 100 millilitres water and 100 grams sugar to 121°C in a small saucepan. Pour the hot sugar into the egg whites while whisking on medium speed. Increase the speed to high and whisk for 10 minutes until stiff and aerated and the mixture has the texture of Italian meringue. Blend 10 grams Earl Grey tea leaves in a spice grinder and whisk the ground tea through the meringue. Line baking trays with baking paper. Spread the meringue over the trays to a depth of 6 millimetres. Place in a low oven at 60°C overnight, or until dried and crisp.
  6. Wash 3 bunches rocket. Blanch the rocket in boiling water for 30 seconds then refresh in iced water. Remove from the iced water and place on a kitchen towel. Squeeze the kitchen towel to remove the excess water. Chop coarsely and place in a Pacojet beaker and cover with 50 millilitres olive oil and 50 millilitres canola oil. Freeze until solid. Churn in the Pacojet and freeze again. Repeat the churning and freeze cycle twice more to obtain a smooth purée. Place in an oil filter and collect the green oil that passes. Remove any water that collects in the oil.
  7. Before serving, pick 30 small sprigs of wild rocket and 20 rocket flowers. Slice 2 rounds of Brunet goat’s cheese into ten portions.
  8. To serve, place the cheese on serving plates, then garnish with the rocket leaves and flowers, a few drops of rocket oil, 1 heaped teaspoon of the barley mixture, a large shard of meringue and 1 heaped teaspoon of the tea jelly.
Tags:
Marque
Mark
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Pei
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