160g goat butter
80g vaccine butter
200g parmesan cheese aged 24 months
4g mountain clover
2gleaves of mountain pepper
2g balminto julienne strips
2gvervain 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, andlet it evaporate over low heat, until it iscooked(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 textureadd thecoarsely chopped herbs.
Blend cold water, balm and lemon verbena, filter througha chinoise,bring to the boil and addthe agar-agar, heatingfor 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 ontothe plate, place the julienned lemon balm and lemon verbena and lay the gelatine over the barley. Decorate with the branch of clover and placethe gelatine over.
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