Curds with Watercress Recipe - Great British Chefs

Ingredients

• 400g of whole milk
• 10g of buttermilk powder
• 5g of water
• 2g of rennet
• 309g of watercress, large stalks removed
• 113g of baby spinach, picked
• 78g of whipping cream
• salt
• 1 kohlrabi
• 150g of chardonnay vinegar
• 100g of sugar
• 50g of water
• 6 cobnuts, cracked and peeled
• vegetable oil, for deep frying
• 5g of buttermilk powder
• 5g of salt
• 1 tantan lettuce, freshly harvested
• 10 Cherry Belle radishes, washed
• 1 handful of watercress shoots
• radish seeds, sprouted
• 4 cobnuts, cracked and peeled
• cobnut oil