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Tuesday, 19 February, 2013

Ambedo – dinner collaboration with Mauricio Montiel from dolce nero

Fondness

fondness

 

Filet of suckling pig

400 g              filet of suckling pig

 

-       sous vide the suckling pig

-       cook in the steamer on 64 degrees Celsius for 45 min

-       cool down right away &  portions into 50 g

-       coat with Mole and set aside

-       before using regenerate on 90 degree Celsius

 pigmole

Mole coating

  80   g                        mole

250   g                        chicken stock

    1,5 g                        salt

    3    g                        kappa

 

-       dilute the mole in the stock and salt

-       add kappa and warm up

-       keep on a warm spot

-       cover the portioned suckling pig filet

 

Spicy chocolate foam

180 g              chocolate 28%

  20 g              red curry paste

400 g              coco nut milk

  4,2 g              egg white powder

  4,2 g              sugar

 

-       melt the chocolate and keep warm

-       heat milk with curry paste. Strain and cool

-       mix all ingredients in a bowl, using a hand blender to create bubbles

-       remove the bubbles with a slotted spoon and serve

POSTED BY Food Lab AT GMT +8 6:42pm | No Comments
CATEGORIES: News
TAGS:
  • cooking,
  • dinner,
  • guest chef,
  • ideas,
  • inspirations,
  • Mauricio Montiel,
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