Clevedon Buffalo Feta Espuma with Macadamia Nougatine and Fresh Cucumber

Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015

(10 portions)

400gr Clevedon Buffalo feta
160ml organic Milk
160 ml organic Cream
2 Leafs Gelatine
1 cream charger
3 egg whites
200gr toasted Macadamia nuts crumbled
150gr sugar
1 cucumber diced (0.3cm cubes) skin on. 5 cubes per portion

Feta Espuma:
In a tall blender mix the milk and feta together and blend until smooth.
Soak the gelatin in cold water to soften, drain, and then melt over low heat. In the meantime in 2 different clean bowls whisk your egg white to stiff peak and the cream to soft peak. Mix the gelatin with the feta/milk mix then fold in the cream thoroughly and the egg white. Pour into the syphon close tight and add 1 cream charger.
Shake well and refrigerate for at least 1 hour.

Macadamian Nougatine:
Melt the sugar in a pot to golden brown add the macadamia crumble mix well and pour onto a silicone pad or baking paper, top with another pad or baking paper sheet and roll as thin as you can using a rolling pin.
while warm cut 10 strip (1.5cm x 6cm). Cool the left over and crumble by hand using a mortar or blender. Cool down and keep aside.
To Serve:
Shake the espuma well and syphon it into appropriate dish. Sprinkle the macadamia crumble on top (about a teaspoon) and arrange the 5 cubes of cucumber nicely. Serve with macadamia strip as a spoon.

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