Photo provided

Greek yogurt espuma

Michelin-starred chef Heiko Nieder combines dried tomatoes, feta, anchovies and basil oil with the yoghurt espuma.

Heiko Nieder

FOR THE YOGURT ESPUMA

Ingredients
650 g Greek yogurt
100 ml milk, 3.5 % fat
200 ml buttermilk
100 g cream, 35 % fat
Himalayan salt
lime juice

FOR THE BASIL OIL

Ingredients
100 g basil
100 g spinach leaves
400 ml vegetable oil

FOR THE DRIED TOMATOES

Ingredients
8 tomatoes
1 clove of garlic
50 ml arbequina olive oil
1 sprig of thyme
1 sprig of rosemary

TO SERVE

Ingredients
4 anchovies (Cantabricvm, Gran Reserva), cut into strips
4 tbsp. feta, broken into fine pieces
some zest from 1 untreated lime
1 tsp lime fillets, finely chopped
Taggiasca olives, finely chopped
Bella di Cerignola olives, frozen and finely grated
Bella di Cerignola olive pickling liquid
Arbequina olive oil
Plucked mint
Thyme cress
Lime cress
Basil cress
black pepper, freshly ground
allspice d'Espelette
  • For the Greek yogurt espuma, mix all the ingredients together and season with salt and lime juice. Pour the mixture into an espuma bottle, insert an N2O capsule, shake vigorously and chill until ready to use.
  • For the basil oil, mix all the ingredients together in a Thermomix at 80 °C. Strain the mixture, pour into a disposable piping bag and hang it up so that the oil separates from the liquid. Drain the separated (watery) liquid through a small hole in the tip of the piping bag. Pour the resulting herb oil into a container and refrigerate until needed.
  • For the sun-dried tomatoes, clean the tomatoes, remove the stalk, make a cross-shaped incision and blanch in boiling salted water for approx. 3 seconds, then immediately rinse in salted ice water. Peel the tomatoes, cut into quarters, remove the core and place on a baking tray lined with baking paper. Slice the garlic. Gently heat the olive oil with the herbs and garlic, leave to infuse for 10 minutes, strain and drizzle over the tomatoes. Leave the tomato quarters to semi-dry at 65 °C and then cut into strips.
  • Create a ring from the ingredients for serving, top with dried tomato strips and pour a little basil oil in the middle. Squirt the Greek yogurt espuma into the center and sprinkle with a little Espelette pepper.
Photo provided

Heiko Nieder
The Restaurant

Das Kochbuch
Verlag: dfv Matthaes Verlag
ISBN: 978-3-98541-047-7
Preis: CHF 124.–
dorlingkindersley.de/heiko-nieder


DON'T MISS OUT!

Sign up now for our newsletter.

Heiko Nieder
Chef
Find out more
Beef and Oyster
Clare Smyth, the UK's first three-star chef, conjures up a culinary highlight for us, combining...
By Clare Smyth
Vegan lentil moussaka
Cookbook author Anina Gepp reveals a flavorful veggie version of the Greek classic in her new book...
By Anina Gepp