Beech Anemone

Name: Beech Anemone
Ingredients: 20 pieces Beech Mushroom; 15 g Garlic (minced); 45 g Tarragon; 175 g Beurre Noisette; 17 g Piment D'espilette; 30 g Dried Cepes; 850 g Sunflower Oil; 2 g Colombian Curry Powder; 2 pieces Garlic Cloves (finely chopped); 80 g Basic Oil (see recipe above); 65 g Chardonnay Vinegar; 25 g Sushi Vinegar; 50 g Sambai Vinegar; 10 g Green Soy Sauce; 10 g Walnut Oil; 20 g Lemon Juice; 400 g Gouda Gris Sec; 70 g Milk; 2.4 g Xanthana; 500 g Soft Butter; 45 g Garlic; 1 g Curry Powder; 30 pieces Combava/Kaffir Fresh; 30 pieces Organic Egg; 30 pieces Red Meat Radish; 30 pieces Green Meat Radish; 30 pieces Purple Meat Radish; 10 bunches Chives

28 ingredients

4 steps

Ingredients

20 pieces Beech Mushroom
15 g Garlic (minced)
45 g Tarragon
175 g Beurre Noisette
17 g Piment D'espilette
30 g Dried Cepes
850 g Sunflower Oil
2 g Colombian Curry Powder
2 pieces Garlic Cloves (finely chopped)
80 g Basic Oil (see recipe above)
65 g Chardonnay Vinegar
25 g Sushi Vinegar
50 g Sambai Vinegar
10 g Green Soy Sauce
10 g Walnut Oil
20 g Lemon Juice
400 g Gouda Gris Sec
70 g Milk
2.4 g Xanthana
500 g Soft Butter
45 g Garlic
1 g Curry Powder
30 pieces Combava/Kaffir Fresh
30 pieces Organic Egg
30 pieces Red Meat Radish
30 pieces Green Meat Radish
30 pieces Purple Meat Radish
10 bunches Chives

Directions

1

Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.
2

Blend the soft butter with garlic and curry powder.
3

Mix with Combava/Kaffir Fresh and organic egg.
4

Combine all ingredients into Beech Mushroom.

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