Laura Chenel | Smoked Beet Goat Cheese Sorbet Over Hazelnut Soil
Swedish-born Emma Bengtsson learned to cook in her grandmother's kitchen and discovered her love of pastry working at Edsbacka Krog — the only Michelin…
Ingredients
- 300g water
- 30g sugar
- 10g I.C stabilizer
- 150g trimoline
- 1qt goat milk
- 600g fresh goat cheese
- 2 ea gelatin sheets
- 12-15 ea yellow onion
- 450g sherry
- 150g red wine vinegar
- 10 sprigs thyme
- 4 cloves garlic
- n/a xanthan gum
- 1000g toasted hazelnuts
- 500g dehydrated ‘burnt’ Onion
- 500g browned milk solids
- n/a leek ash
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