Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.
By Ronny Emborg
The Birch Tree
Description
The Nordic Star Chef from Copenhagen and author of, The Wizards Cookbook, creates a dish inspired by the birch tree.
Ingredients
Scale
Dried birch wood shavings
- 200 g fresh birch wood shavings without bark
Cream of birch
- 0,5 l cream
- 750 g milk
- 288 g sugar
- 2,5 g salt
- 33 g dried birch
Birch ice cream
- 610 g birch cream
- 128 g egg yolk
- 4 meter clear strips
- 4 long plastic tubes, 2,5 cm wide
- and 500 cm long
Celery bark
- 100 g hot water
- 100 g heath honey
- 1 celery
Malt branches
- 12 twigs of chervil
- 50 g malt powder
- 50 g cocoa powder
- 50 g egg whites
- 150 g powdered sugar
Dehydrated malt chocolate
- 150 g dark chocolate
- 50 g pasteurized egg yolk
- 115 g pasteurized egg whites
- 2,5 g malt powder
- 1,5 g salt
- 50 g sugar
To assemble and serve
- Herbs per person
- 5 small lemon verbena leaves
- 3 sorrel with a red centre
- 3 malt branches
Instructions
Dried birch wood shavings
- Dry the birch wood shavings in the oven for 12 hours at 90°C.
Cream of birch
- Put the dry birch wood shavings, sugar and salt in a deep gastro tray.
- Heat up milk and cream and pour over the ingredients.
- Place the gastro tray in the oven at 70°C, 80% wind cycle for 12 hours.
- Sieve the cream of birch through a net.
Birch ice cream
- Heat the cream to 80°C and whisk it into the egg yolks.
- Pour the mixture into a Thermomix and blend at low speed on 80°C for 4 minutes.
- Freeze the mixture in a Pacojet beaker.
- Fold clear strips into the plastic tubes.
- When the ice is frozen, run it on a Pacojet, fill it in the plastic tubes and freeze.
- Take out the frozen ice from the tube and take of the clear strips.
- Cut this cylinder into pieces of 12 cm and freeze again.
- Lay the cylinders on the unbrushed side of the celery, roll the band of celery and freeze again.
Celery bark
- Caramelize the honey to 185°C and add the hot water.
- Sieve the honey marinade when it has a consistency as syrup
- Peel the celeriac and make bands on a vegetable machine.
- Vacuum the bands between two baking sheets and cook them in a water bath at 83°C in 40 minutes.
- Chill the cooked bands of celeriac in ice water.
- Dry the bands of celeriac with a piece of paper and brush with honey syrup on one side.
Malt branches
- Pluck all the leaves from the chervil branches.
- Put the chervil branches in ice water.
- Mix malt powder and cocoa powder really good.
- Whisk egg whites and powdered sugar to a glaze.
- Drain the chervil branches.
- Dip the chervil branches in the glaze, one at the hour, and then in the malt powder.
- Shake off the spare powder and put the branches on baking foil.
- Dry the branches at room temperature for 24 hours.
Dehydrated malt chocolate
- Whisk egg whites and sugar airy.
- Melt the chocolate, stir in the egg yolks and fold in the stiff egg whites.
- Stir malt and salt in the mixture.
- Pour the chocolate mousse in a thin layer on baking sheets on a gastro tray and dry in the oven at
- °C for 14 hours.
- Let the dry chocolate mousse cool at room temperature and crush into a powder.
To assemble and serve
- Sprinkle the malt chocolate onto the plate.
- Trim the birch ice cream with bark in both ends and arrange on the plate.
- Add the branches of malt.
- Spray some water on the lemon verbena and lay them on the chervil branches.
- Finally arrange the flowers.
- Category: amuse
- Cuisine: Nordic