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