Fromage Blanc, Pickled Peach, Farro Crumble, Basil Foam

Fromage Blanc, Pickled Peach, Farro Crumble, Basil Foam 

Prepared by Thierry Rautureau, Chef In The Hat

Rover’s / LUC Restaurants

Fromage Blanc

2 quart Raw Cow’s Milk

¼ cup Fresh Lemon Juice

3 T Heavy Cream

1 T Sea Salt

Method

Bring milk to 180°F.

Wisk in lemon juice and let steep off of flame for 10 minutes. Milk will separate. Strain milk through cheese cloth and let drain in cooler overnight in cloth. Reserve liquid for other uses.

The next day remove the curd and mix in heavy cream and salt. Store in refrigerator for up to a week.

Pickled Peaches

3 cups Rice Wine Vinegar

2 cups Sugar

1 cup Water

1 T Salt

1 pound Ripe Peaches, Peeled and Quartered Seeds Removed

Method

Combine all ingredients but peaches in pot and bring to a boil whisking the whole time. Once sugar has melted in liquid cool completely and pour over peaches.

Refrigerate fruit in liquid for 2 hours.

Farro Crackle

2 cups Farro, cooked

3 cups Sugar

1 T Coarse Sea Salt

Method

In a sauce pot bring sugar to 300°F.  Carefully mix in Farro then immediately pour sugar mixture out onto a greased sheet pan. Sprinkle hot mixture with salt. Let cool until sugar hardens.

Crumble cool pieces of sugar by hand or with a food processer. Store in an airtight container at room temperature. Do not refrigerate.

Basil Foam

2 cups Blond Vegetable Stock

8 ounces Basil Leaves

1 T Soy Lecithin

Method

Add Cold vegetable stockand basil to a high powered blender. Blend on high until basil is completely broken down being careful not to generate heat in liquid. Strain solids out and return green basil liquid to blender. Add soy lecithin and blend until combined. Stain liquid and cool.

Using a spoon and an Aero Latte incorporate air into liquid to create foam right before serving. Liquid will last 2 days refrigerated however the best results with be attained within the first hour.

©2012 Thierry Rautureau, Chef In The Hat

File under Recipes