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MENU: EDEN VEGAN TASTING MENU OUTLET: EDEN GALLEY: EDEN GALLEY PREPARED: 10/14/2022
Ingredients: Marcona Almond, Garlic, Sherry Vinegar, EVOO (Arbequina Variety), Agar Agar, Peppercorn, Asparagus,
Green Peas, Bread, Pine Nuts, Grapes Wedges, Dill Flower, Jazmine Tea, Canola Oil, Fennel, Saint Germain Liquor, Lemon,
Soy Lecithin,
Presentation:
Mise en place:
Micros description:
Price:
Allergen: Vegan
INGREDIENTS
Yield: 1 Portion
• 47 gr. Ajoblanco Panna Cotta
• 1 ea. (8 gr.) Green Asparagus blanched, braided, seasoned and toss with EVOO
• 3 ea. White Asparagus Blanched Diamonds, seasoned and toss with EVOO
• 4 gr. Green Peas, blanched, peeled, seasoned and toss with EVOO
• 1 gr. Aniss Bread Croutons
• 1 gr. Toasted Pine Nuts
• 5 ea. (3 gr.) Red Grape Wedges, seeded, seasoned and toss with EVOO
• 3 ea. Dill Flower
• 0.5 gr. Jazmine Tea Oil
• 4 ea. Fennel Funds
• 3 tbs. Elderflower Foam
PLATE UP
METHOD
1. Place almonds into the Vita-Prep blender and grossly chop them.
2. Transfer chopped almonds to the stone grinder and keep grounding for 24 hours.
3. Remove almond paste from the grinder and reserve into a container at room
temperature.
Ajoblanco Panna Cotta Recipe
INGREDIENTS
Yield: 10 Portions
• 450 gr. Marcona Almond Paste
• 6 gr. Garlic Cloves (small one), eye and gen removed
• 500 gr. Water
• 20 gr. Sherry Vinegar
• 50 gr. EVOO (Arbequina Variety)
• 3 gr. Agar Agar (for 1000 gr. of mixture)
• Salt and Fresh Ground White Peppercorn to taste
METHOD
1. Place garlic, almond paste, water and sherry wine into the Vita-Prep.
2. Blend at full speed, begin slowly adding the oil until incorporate.
3. Seasoned to taste and reserve.
4. Transfer almond mix into a small pot, bring to medium-high heat and add Agar Agar.
5. With immersion blender mix until Agar-Agar completely dissolves into the mix.
6. Bring to a boil and pass thru a fine chinois.
7. Strait, pour Ajoblanco Panna Cotta just in the center on each plate (47 grs. x plate)
and hit the bottom of the plate with your open hand for the Panna Cotta spread into a
wider circle as shows on below photos.
8. Allow to cold down to set. Reserve for service.
Jasmin Tea Oil Recipe
INGREDIENTS
Yield: Portions
• 1 ltr. Canola Oil
• 100 gr. Jasmin Tea (Tea Forte Brand from Al Baccio)
• 50 gr. Water
METHOD
1. Place the tea into room temperature water to make it moist as wet soil.
2. In a metal container mix wet tea with the oil.
3. Wrap nicely with plastic film and cook into the oven steam mode at 85°C around 12
hours.
4. Remove the oil form the oven, keep into the cooler for 2 to 3 days and then pass thru a
fine chinois without pressing.
5. Reserve the oil into a squeeze bottle for service.
1. Mix all the ingredients with a hand blender into a deep container.
2. Blend at full speed until foam form.
3. With a spoon collect the foam and pour over the plate as shows on presentation
photos.
METHOD