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Pepper, aged cheese, pickle

This amuse-bouche consists of a savory biscuit with allspice and Parmesan, topped with a Parmesan cream and Debic Cream Plus Mascarpone.This amuse is made by Jan Smink. Jan is the owner of Restaurant Smink in Wolvega. Here, together with his kitchen team, he cooks a gastronomic menu in the Smink style, with a lot of daring and a great dose of experience. Jan Smink cooks with the products he grew up with as a farmer's son. The love for Friesland is evident on the plate, and together with his team, he provides a unique gastronomic experience. Especially for HANOS, Jan worked with Debic products to create refined savory amuses.

Ingredients

50gEgg white
100gButter
100gFlour
Pinch of pimentón
35gSugar
4gSalt
1Egg
50gGrated Parmesan cheese

100gDebic Cream Plus Mascarpone
300gMilk
200gParmesan cheese
10gDijon mustard
Pepper and salt (to taste)
5gagar-agar
50gEgg yolk

Aged cheese
Cornichons
Picadillo spices

Preparation

  1. Mix all ingredients together into a smooth batter.
  2. Bake thin cookies in a waffle iron and cut them into the desired shape.

  1. Add all ingredients except the agar-agar and egg yolk to the thermoblender.
  2. Heat to 100°C and blend until smooth.
  3. Then add the agar-agar and mix well.
  4. Finally, add the egg yolk, remove the mixture from the bowl, and cool down.
  5. Once the mixture is firm, blend it smooth in a blender and store in a piping bag.

  1. Slice cornichons into thin slices (about 3 per amuse).
  2. Pipe two thick dots of Parmesan cream onto two cookies.
  3. Place the pickle slices on top of the cream.
  4. Sprinkle with a pinch of Piccadillo spices and stack the cookies on top of each other.
  5. Finish with a fine grating of aged cheese.