Serves 4

For the Cat’s Tongue Biscuit Ring

Ingredients

  • 100g egg white
  • 100g dust sugar
  • 100g flour
  • 100g melted butter

Method

  1. Mix together all ingredients and reserve in the fridge for 1 hour.
  2. Spread the dough thin with a spatula in a rectangle template (2,5cm x 21cm) on a silpat sheet.
  3. Bake the rectangles in the oven at 170°C for 10 minutes.
  4. Remove the sheet from the oven and roll each rectangle one by one immediately in a muffing ring until cold and firm.
  5. Remove the pastry rings and reserve in an airtight container until service.

For the Ground Ivy Cream

Ingredients

  • 200ml milk
  • 200ml cream
  • ½ vanilla pod
  • 60g sugar
  • 15g fresh ground ivy
  • 120g egg yolk
  • 1 gelatin sheet

Method

  1. Head the milk and cream in a pan with the vanilla pod, ground ivy and sugar.
  2. Remove from heat and leave it to cool and infuse for 20 minutes then strain.
  3. Warm the infusion again and add the softened gelatin sheet and the egg yolk and stir it well.
  4. Put the liquid in a bowl, cover it with cling film and steam it in a steamer at 80°C for 1 hour.
  5. Remove from the steamer and reserve in the fridge until service.

For the Raspberry Granita

Ingredients

  • 200g apple juice
  • 225g raspberries
  • 50g sugar
  • 50g water
  • 1/4 gelatin sheet

Method

  1. Blend all the ingredients except for the gelatin and then pass through a sieve.
  2. Warm 50g of the raspberry liquid in a pan and add the gelatin.
  3. Mix it all together and then place on a baking sheet.
  4. Place in the freezer until frozen and then scratch with a fork to obtain the granita and fill it in a beaker.
  5. Reserve it in the freezer until service.

To Assemble and Serve

  • 200g blended birch sugar (Xylitol)
  • wild herbs (green oxalis, fennel branches, ground ivy leaves, verbena leaves)
  1. Spread the birch dust sugar on the plate.
  2. Lay the cat’s tongue biscuit ring in the middle of the cold plate.
  3. Fill the ground ivy cream in a pastry bag and drizzle each ring by half.
  4. Cover the ground ivy cream with raspberry granita and wild herbs.

 

Recipe courtesy of Heinrich Schneider of 2 Michelin-starred Terra – The Magic Place.

Heinrich Schneider Chef Feature.