Macerated asparagus and ruby grapefruit salad, smoked curd
| QTY | UNIT | INGREDIENT |
| 500 | gms | Asparagus |
| 250 | gms | Smoked curd |
| 25 | ml | Pommery mustard |
| 25 | pcs | Grapefruit segments ( segments) |
| 50 | gms | Caramelised walnuts |
| 50 | gms | Shaved golden banana shallots |
| 50 | gms | Savarin (cow’s milk) or soft feta |
| 100 | gms | Rocket leaves + baby basil |
| 30 | ml | extra virgin olive oil |
| 10 | pcs | Grissini |
| FOR SMOKE CURD | ||
| 700 | ml | heavy cream 40-42%fat |
| 60 | gm | Yopol |
| 12 | ml | Lemon juice |
| 2 | ml | smoking liquid |
| 1 | no. | gelatin |
| to taste | Salt |
Method
For smoked curd:
- Soak the gelatin leaf
- In a pan bring the cream to boil and take it off the heat, stir in the yopol
- Take it back to the heat for 10 second and stir it once again
- Now once it is off the heat add lemon juice, salt to taste and emulsify soaked gelatin
- Please fold the mixture to ensure all the ingredients are incorporated well
- Fill it in a piping bag and leave it for resting for couple of hours
For asparagus:
- Blanch and refresh the asparagus in iced water keeping in mind they are crunchy
- Cut the asparagus into 4cm batons and marinate it with pommery mustard and extra virgin olive oil
To assemble:
- Pipe smoked curd on the plate smear it with a spoon to form a circle
- Place the asparagus vertically on the curd
- Arrange grapefruit and shallot shavings between the asparagus and grissini next to it
- Garnish with young rocket leaves baby basil, crumble savarin cheese and broken caramelized walnuts
Pressure points
- Asparagus to be refreshed asap to remain crisp
- Don not over work the smoked curd
- Segments of grapefruits to have no remains of pith
- Rocket young and fresh
Tanveer Kwatra
Executive Chef
Le Meridien, Gurgaon
