Lamb mousseline, miso puree with sunchoke tuille by Andrea Selvaggini

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Sunchoke and miso puree:
600g Sunchoke (steamed)
90g Butter (I'm using infused with Fenelår)
180g Cream
4g Salt
10g Red miso
0.4g White pepper

Sunchoke tuille:
100g Sunchoke (steamed with skin on)
200g Moscovado Sugar
230g Flour
125g Egg whites
75g Brown Butter (melted , still warm)
25g Malt syrup
2g Salt

Lamb Mouseline:
400g Lamb Meat (make sure to cleam from connecting tissue)
300g Heavy Cream
14g Salt
0.4g Curing salt or Nitrit Salt
60g Black trumpet mushrooms
100g Fenelår (traditional fermented and dried lamb, finely diced)
4g Rosemary (cleam and chopped)

Lamb and Pear jus:
3kg Lamb Bones
100g Lamb fat
100g  Fenelår
4pcs Carrot
3pcs Onion
6cloves Garlic
100g Spring Onion
50g Ginger
2stems Celery
100g Pear reduction
250g Marsala
1spoon Tomato paste
3kg Chicken wings
6grains Black pepper (whole)
1pcs Cloves
2pcs Long pepper
To taste Cherry vinegar

Pear and Sunchoke Mostarda:
300g Pears
160g Sunchoke
185g Sugar
185g Sugar
370g Water
5drops Mustard Essence

Pear Juice:
350g Pears
200g Water
50g Sugar

Watercress oil:
200g Watercress
200g Grapeseed oil

Recipe preparation

Sunchoke and miso puree:
- Start roasting the steamed Sunchoke with Fenelår butter until golden.
- Once nice caramelize you should be left with a total weight of 400 gr.
- Place in a pacotizing® beaker with the rest of the ingredients and and freeze at -20 °C for at least 24 hours.
- Pacotize with two repetition and repeat one more time.
- Pacotize before use. 

Sunchoke tuille:
- Mix all the ingredients in a pacotizing® beaker, and process it with the Coupe Set knife 3 times.
- Reserve in the freezer.
- Than when needed just pacotize® and spread on top of silicon mold and bake at 170°C for 8 min (fan 2 and dry oven).

Lamb Mouseline:
- Cut lamb meat in cubes and add in a pacotizing® beaker together with Cream , Salt and Curing salt.
- Freeze at -20 °C for at least 24 hours and pacotize® with 2 repetition with normalpressure .(if needed freeze again and repeat until completely smooth).
- Rehydrate and cut the black trumpet mushroom, clean and cut the Fenelår , chop finely the rosemary.
- Add the chopped ingredients to the mousseline and get ready in a piping bag.
- Reserve.

Lamb and Pear jus:
- Start caramelising the lamb bones, Fenelår and chicken wings, little by little in a pot with lamb fat ,once all nice and golden remove them from the pot and start toasting the mirepoix of all the vegetables.
- Add tomato paste and the caramelised carcasses , roast everything together for a couple of minutes and deglaze with Marsala . Once de-alcholized add water to cover (as cold as possible).
- Toast and add all the spices with the Oats and leave it simmer for about 3 hours. (If possible decanted overnight).
- Bring to boil again and strain through cheesecloth.
- Reduce until reach the desire texture and taste, season with Pears reduction and cherry vinegar if needed.

Pear and Sunchoke Mostarda:
- Cut roughly Pears and Sunchoke and place them in a pacotizing® beaker.
- Cut with Pacojet Coupe Set knife, with 3 repetition and reserve.
- Make pickled liquid with water, sugar and vinegar and add the chopped Sunchoke and pears.
- Cook down until all the liquid is completely reduced, cool down and season with the mustard essence.
- Reserve.

Pear juice:
- Cut the pears and place them in the pacotizing® beaker with water and sugar. Freeze at -20 °C for at least 24 hours.
- Pacotize with 2 repetitions, freeze at -20 °C for at least 24 hours again and repeat again.
- Bring to boil and Strain.
- Cool down and reserve.
- I will use it to make a pear reduction that goes inside the lamb jus.

Watercress oil:
- Blanch the watercress in boiling water for 5 seconds and shock in ice bath.
- Squeeze well and chop roughly.
- Place in a pacotizing® beaker with the oil and freeze at -20 °C for at least 24 hours.
- Pacotize® with 3 repetition when needed.