NOTICIAS
NUESTRO DÍA A DÍA

PREPARATION:

• Cured Mahón-Menorca cheese Royal: Bring the cream and milk to a boil and add 200 g of diced cheese, until it melts, pass through the fine sieve, add the agar-agar, leave to a light boil, fill the glasses and let set.
• Trumpet cream: Sauté the 200 g of trumpets with a light touch of olive oil, add a little thyme, moisten with the ham stock, crush, strain, and rectify the flavor.
• Crispy cheese: Grate the other 100 g of cheese, spread it over Silpat, and oven it at 100º C until crisp.
• Assembly: On top of the royal curd in its container, add the trumpet cream, insert the crispy cheese, some sautéed mushrooms, and the pea sprouts.

INGREDIENTS: