Hywel Griffith

4th May 2021

The Great Nebula of Andromeda

 120 min
My starter on Great British Menu 2021, inspired by Isaac Robert's first photograph of our
nearest galaxy.

Ingredients

Perl Las

• 200g Milk, 200g Cream, 350g Perl las, 20g Hyfoamer, 1g Xantham gum, 3 leaves
gelatin
Salad

• 1 Radicchio, 1 red endive and 1 pack ruby mustard frills

Grapes

• 1 bunch Muscat grapes

Beetroot

• 2 Candy beetroot, diced and cooked in white balsamic vinegar, plus raw slices
Apple

• 2 Pink centered apples cut into stars (like Red Love apple)
Crispy section

• 4 Purple potato sliced and fried to crisps and 100g Hazelnuts cooked in 50g
Hazelnut oil
Dressing

• 100g Minus 8 maple vinegar, 40g Maple syrup and 150g hazelnut oil pinch salt
Truffle

• 1 Welsh truffle cut to disks

Maple gel

• 200ml Minus 8 maple vinegar, ultratex

Beetroot powder

Crispy rice

• 100g Black rice, 250g Veg oil

Hazelnuts

• Hazelnuts, hazelnut oil for roasting

Method
Perl las
Bring milk and cream to the boil, blend with the cheese and soaked gelatin, add
remainder ingredients then place in a cream whipper and charge with 3 bulbs,
chill to around 20-25°C then pour out in to a tray and allow to set for an hour in
the fridge.

Prepare remaining ingredients as detailed in ingredients' list and arrange on

plate/serving dish/tray.