For the Cat’s Tongue Biscuit Ring
- 100g egg white
- 100g dust sugar
- 100g flour
- 100g melted butter
- Mix together all ingredients and reserve in the fridge for 1 hour.
- Spread the dough thin with a spatula in a rectangle template (2,5cm x 21cm) on a silpat sheet.
- Bake the rectangles in the oven at 170°C for 10 minutes.
- Remove the sheet from the oven and roll each rectangle one by one immediately in a muffing ring until cold and firm.
- Remove the pastry rings and reserve in an airtight container until service.
For the Ground Ivy Cream
- 200ml milk
- 200ml cream
- ½ vanilla pod
- 60g sugar
- 15g fresh ground ivy
- 120g egg yolk
- 1 gelatin sheet
- Head the milk and cream in a pan with the vanilla pod, ground ivy and sugar.
- Remove from heat and leave it to cool and infuse for 20 minutes then strain.
- Warm the infusion again and add the softened gelatin sheet and the egg yolk and stir it well.
- Put the liquid in a bowl, cover it with cling film and steam it in a steamer at 80°C for 1 hour.
- Remove from the steamer and reserve in the fridge until service.
For the Raspberry Granita
- 200g apple juice
- 225g raspberries
- 50g sugar
- 50g water
- 1/4 gelatin sheet
- Blend all the ingredients except for the gelatin and then pass through a sieve.
- Warm 50g of the raspberry liquid in a pan and add the gelatin.
- Mix it all together and then place on a baking sheet.
- Place in the freezer until frozen and then scratch with a fork to obtain the granita and fill it in a beaker.
- 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)
- Spread the birch dust sugar on the plate.
- Lay the cat’s tongue biscuit ring in the middle of the cold plate.
- Fill the ground ivy cream in a pastry bag and drizzle each ring by half.
- Cover the ground ivy cream with raspberry granita and wild herbs.
Recipe courtesy of Heinrich Schneider of 2 Michelin-starred Terra – The Magic Place.