Main course
4 persons
Château d’Yquem Jelly
100g Château d’Yquem
0.25g agar-agar
¾ gelatine leaf
Pancetta and cuttlefish gnocchi
110g cuttlefish
50g lomo
PM salt, pepper
PM pancetta Joselito
Finish and assembly
PM fleur de sel
Château d’Yquem Jelly
Leave the gelatine leaf to soak in cold water. Cook the wine and the agar-agar, bring to boil and add the softened gelatine leaf, then stir to make it melt. Pour 15g of jelly into a deep plate then leave it to set.
Pancetta and cuttlefish gnocchi
Mix the lomo to make a purée. Mix the cuttlefish and the lomo purée with a robot-cut. Season and set aside.
PM pancetta Joselito
Cut 0.2mm slices of panceta Joselito with a meat-slicer. Form crosses and garnish them of 10g of cuttlefish stuffing before closing the crosses to make little gnocchi. Cover the gnocchi with film and simmer at 90°C for 3 minutes.
Finish and assembly
PM fleur de selIn deep plates, put three gnocchi on the jelly and season with fleur de sel.
