Darfieh Cheese, Beetroot Spiral & Wild Herbs ice cream

• 120 g Darfieh cheese
• 1 pc beetroot spiral
• 30 g onion and walnut mousseline
• 4 pcs micro herbs
• 9 pcs oregano sprouts
• 10 g olive oil
• 20 g wild herbs ice cream

Beetroot spiral

• 1 piece beetroot
• 500 ml beetroot juice
• 200 ml white balsamic
• 50 g sugar
• 3 liters water
• 50 g salt

Wild herbs ice cream

• 30 g sugar
• 20 g milk powder (nonfat)
• 15 g salt
• 125 g cream
• 860 g liquid milk
• 20 g lemon juice
• 100 g wild herbs

Onion and walnut mousseline

• 20 g butter
• 200 g white onions
• 50 g walnuts
• 30 g white wine
• 16 g flour
• 100 g cream
• 10 g salt
• 2 g pepper

Beetroot Spiral

1. Make beetroot sheets using a vegetable sheeter or turner.
2. blanch the beetroot sheets in salted water to soften.
3. Roll the softened beetroot sheets and wrap using butcher string.
4. In a saucepan combine beetroot juice sugar and white balsamic and bring to a gentle simmer.
5. Cut the beetroot rolls into 2.5cm discs and cook in the beetroot juice until tender.
6. Reserve the rolls in the cooking juice until needed.

Wild herbs ice cream

1. Heat the milk & cream in a saucepan.
2. Add the mix of dry ingredients: milk powder, sugar and salt
3. Let the mix simmer for 2-3 minutes.
4. Turn off the heat and add the wild herbs and blend.
5. Freeze overnight in a pacojet canister.
6. Add lemon juice and pacotize to obtain a silky texture.

Onion and walnut mousseline

1. Heat the butter in a saute pan, sweat down the sliced onions until soft, maintain the white color.
2. Add the walnuts in the pan.
3. Add the flour and keep cooking for another minute.
4. Deglaze the pan with white wine.
5. Add the cream and reduce to obtain a velvety texture, adjust the salt & pepper to taste.
6. Reserve in a piping bag.