Cheese in textures


INGREDIENTS:(to serve 10)

40 gr goats' cheese, circles
10 gr onion in vinegar 
20 gr fried, chopped macadamia nuts 
5 gr dried tomatoes
10 gr ling roe, grated

Cheese ice cream:
250 gr cream cheese
125 gr milk
20 gr cream
15 gr powdered, skimmed milk
60 gr dextrose
12 gr sucrose
5 gr stabiliser

Parmesan crisp:
20 gr parmesan

Cheese air:
125 gr manchego
250 gr water
1 gr lecithin

For the ice cream: Place the milk and cream in a pan, add the
powdered milk mixed with the dextrose and heat to 45C. Add the sucrose mixed with  the stabiliser and heat to 85ºC. Cool quickly, add the cheese, blend and freeze.

For the parmesan crisp: Grate the parmesan and spread on a silicon sheet, cover with another silicon sheet and bake in the oven at 150ºC
for 5 minutes. Remove from the oven, lift off the top sheet and return to the
oven to brown for 3 minutes at the same temperature. When cold, cut to the
desired shape.

For the cheese air: Heat the water with the cheese cut into pieces to 80ºC. Remove from the heat and leave to stand for 30 minutes. Strain. This should give 250 gr of cheese whey. Heat to 35ºC, add the lecithin and beat to form a light but firm foam.

TO SERVE:  Serve the shaped goats' cheese. Add the cheese ice cream and very finely chopped pickled onion, fried macadamia, chopped dried tomatoes and the grated ling roe. Finish with the cheese crisp, microgreens and the cheese air.