Directions
- 1Heat the milk in a saucepan until just below simmering, around 580 degrees.
- 2Add salt, vinegar, and lemon juice.
- 3Stir and let it sit for a while.
- 4Strain the mixture overnight.
- 5Beat the ricotta and check seasoning.
- 6Lightly cook the carrots in olive oil, salt, and thyme.
- 7Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
- 8Add the carrot juice to the saucepan and reduce completely.
- 9Add olive oil to the carrot vinaigrette.
- 10Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
- 11Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
- 12Add rye bread and cep crumbs.
Ingredients
- 1 container milk
- 1 pinch salt
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 container carrots
- 1 tablespoon olive oil
- 1 sprig thyme
- 1 leaf bay leaf
- 1 tablespoon sweet wine
- 1 container carrot juice
- 1 container pickled carrots
- 1 container girolles mushrooms
- 1 container rye bread and cep crumb
- 1 handful salad leaves
- 1 handful nasturtium leaves
- 1 handful sorrel leaves
Equipment
saucepanwhiskmuslinstrainerbowlpiping bagstencil cutter
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