200g pearl barley
500g vegetable stock
160g goat butter
80g vaccine butter
200g parmesan cheese aged 24 months
4g mountain clover
4g lemon thyme
2g leaves of mountain pepper
2g balm into julienne strips
2g vervain into julienne strips
4 branches of clover browsed
Jelly of balm and verbena
2 sheets of gelatine
Salt to taste
Toast the barley, put in the hot broth, and let it evaporate over low heat, until it is cooked (about 35/40 minutes). Remove from the heat, stir in vaccine and goat cheese butter and add parmesan cheese. Taste it, adjust with salt and pepper. Once it is a creamy texture add the coarsely chopped herbs.
Blend cold water, balm and lemon verbena, filter through a chinoise, bring to the boil and add the agar-agar, heating for about 3-4 minutes. Remove from the heat and add the gelatine previously soaked in cold water and the rest of the fond. Leave gel in refrigerator for about 1 hour.
Put in rings about 3 mm height.
Make a thin julienne of balm and lemon verbena just before serving.
Pour a ladle of barley onto the plate, place the julienned lemon balm and lemon verbena and lay the gelatine over the barley. Decorate with the branch of clover and place the gelatine over.
Find out more about Norbert on his Chef Profile.