Beef bouillon with onion, gruyère and cobnut

4
60 minutes

Ingredients

Beef sauce

  • 300g of onion, peeled and sliced
  • 300ml of beef bouillon
  • olive oil

Beef cream

  • 300g of onion, peeled and sliced
  • 50g of butter
  • 200g of beef bouillon
  • 100g of cream
  • salt

Cheese gel

  • 300ml of milk
  • 200g of Gruyère, grated
  • 4.5g of agar agar

Cobnut tuile

  • 15g of water
  • 50g of butter
  • 50g of cobnuts, chopped
  • 25g of plain flour
  • 80g of granulated sugar

Caramelised shallots

  • 2 shallots, peeled and halved
  • 1 tbsp of vegetable bouillon
  • 1 dash of olive oil
  • salt
  • pepper

Method

1
To make the beef sauce, add the sliced onion to a pan with a little olive oil and allow to caramelize on a low heat. Add the beef bouillon and allow to simmer for 30 minutes. Pass through a sieve and reserve
2
For the beef cream, add the onion and butter to a pan and sweat until soft. Add the beef bouillon and the cream, then allow to simmer for 30 minutes. Strain through a sieve and season to taste
3
For the cheese gel, mix the milk with the agar in a small pan and bring to the boil. Add the grated cheese and blend with a hand blender until homogenous. Pour into a shallow dish and allow to set. Once set, break the gel into pieces and blend again to obtain a smooth mixture. Transfer to a piping bag
4
Preheat the oven to 170°C/gas mark 3
5
Mix all of the ingredients for the tuile together in a bowl to form a batter. Spread the batter onto a silicone mat and bake in the oven for 10–12 minutes. Allow to cool a little and cut into small triangles
6
Place the shallot halves in a vacuum bag with a tablespoon of vegetable bouillon and a dash of olive oil, seal then cook the shallots in the microwave in three 30 second bursts
7
Remove from the bag and pat the shallots dry. Lightly grill or griddle until slightly charred, then season with sea salt and coarsely ground pepper
8
When ready to serve, gently warm through the beef sauce and froth up the beef cream. To plate, pipe dots of the cheese gel on to a warmed plate and place pieces of the shallot and the tuile around. Spoon over a little of the warmed beef sauce and some of the frothy beef cream