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Pai The with wild garlic emulsion

Pai The with wild garlic emulsion, burrata and aceto balsamico pearls.

This dish is part of the Chef's Table during the spring event at HANOS Maastricht on April 18, 2023.

Ingredients

300gWhole milk
200gBrand beer
2units.itemsEggs
8gSalt
15gGround Sumac
270gFlour
Plate-it bunuelos

1lSunflower oil
10gSalt
400gWild garlic

200gFull-fat yogurt
200gEgg white
800gRamsons oil
20guchibori sushisu
8gSalt

4units.itemsburratas
Pepper and salt
1units.itemsTray of shiso purple
1units.itemsjar of aceto balsamico pearls

Preparation

  1. Mix everything into a smooth batter.
  2. Preheat the fryer to 180°C and place the pai the-mold in the hot oil.
  3. Dip the mold in the batter and fry until golden brown.

  1. Put all ingredients in the thermoblender.
  2. Blend for 7 minutes at 70°C, speed 7.
  3. Strain through a fine sieve and immediately cool over ice water.

  1. Put all ingredients except the wild garlic oil in a blender.
  2. While blending, slowly drizzle in the wild garlic oil until a nice emulsion forms.

  1. Put the burratas without the liquid in the blender and