Dolce

INGREDIENTS

150 g Holstein entrecote
1 green asparagus spear
100 g broccoli
Parmesan cheese
rosemary
sunflower oil
garlic flowers, purslane

PREPARATION

For asparagus cooked sous-vide:

Combine 150 g sunflower oil and 75 g rosemary in the Thermomix
and mix at 75°C for about 10 minutes then strain. Cut off the tip of the
asparagus (about 8 centimetres) and clean. Place the asparagus tip
with sufficient rosemary oil in a vacuum bag and cook for about 25
minutes at 85°C in your steam oven. Immediately dunk in ice water to
avoid discolouration.

For the Parmesan crisp:

80 g grated Parmesan cheese
65 g bread crumbs
50 g water
Mix all the ingredients in the Thermomix until you obtain a smooth
dough. Roll out between two baking mats until you obtain a nice
smooth dough. Bake for 5 minutes in the oven, then cut out the
desired shape and bake for another 5 minutes until crisp and golden
brown.

Parmesan jelly

200 g grated Parmesan cheese
1 l milk
Cook gently over low heat, the Parmesan cheese will start to crumble
and flavour the milk. Strain with a cheesecloth. Bind the mixture with
6 grams Iota and 9 leaves gelatine. Pour into the mould of your liking.

For the asparagus mayonnaise:

100 g egg white
2 dl liquid of green asparagus (mix the asparagus ends)
3 g xantana
650 g sunflower oil
20 g asparagus powder
salt
Mix all the ingredients except the oil in the Thermomix until soft peaks
form. Drizzle in the oil until you obtain a smooth mayonnaise.

Broccoli:

Slice off some of the rosettes from the broccoli and blanch. Cook the
rest of the broccoli until done and mix into a cream.

FINISH

Fry the meat on both sides for two minutes, place in an oven at
180°C and let rest. Arrange the Parmesan jelly on the plate. Heat the
asparagus and the broccoli, arrange the asparagus alongside the
broccoli, cover with the Parmesan crisp. Pipe very small dollops of
broccoli cream and asparagus mayonnaise around the crisp. Garnish
with the purslane and the garlic flowers. Slice the meat and plate it
away from the garnish.

Recipe: Bart De Pooter (WY)
Photo: Jan Agten