For Rabbit Kidneys:
Rabbit Kidneys
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For Sour Potato Cooking Liquid:
'Pearl Ofdalfsen' Potatoes 500G
Clove Garlic, Peeled ½ Unit
Bay Leaf 1 unit
Salt
Water
Olive Oil
Caraway seeds
White pepper juice
Of 2 Limes
Shallots 2 units
Buttermilk
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For Joselito Chorizo Cream:
Egg whites 90G
Yoghurt 80G
Lemon
Joselito Chorizo Oil 240G
Grapeseed Oil 60G
Pepper Oil
White Vinegar
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For Epoisses:
Epoisses Cheese 750G
Apple Juice ½ L. Vegetal
35G
Agar 3G
For Rabbit Kidneys:
1. BAKE AND SEASON TO TASTE WITH SALT AND PEPPER.
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For Sour Potato Cooking Liquid:
1. FRY THE SHALLOTS WITH THE GARLIC AND CARAWAY SEEDS IN THE BUTTER. ADD THE PEELED POTATOES, PEPPER, SALT AND WATER, AND COOK.
2. STRAIN USING A SIEVE AND SEASON TO TASTE WITH SOME LIME JUICE, OLIVE OIL, SALT AND BUTTERMILK.
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For Joselito Chorizo Cream:
1. MIX THE EGG WHITES, YOGHURT, LEMON JUICE, SALT AND WHITE VINEGAR; ADD THE OIL USING A HAND BLENDER UNTIL IT REACHES THE DESIRED THICKNESS.
2. TO MAKE IT SPICY, ADD A DASH OF PEPPER OIL.
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For Epoisses:
1. MELT THE EPOISSES SLIGHTLY IN AN OVEN AT 70°C OVER A COLANDER SO THAT YOU RETAIN ONLY THE MELTED INSIDE. POUR THE CHEESE INTO SEMICIRCLE- SHAPED MOULDS AND FREEZE HARD IN THE FREEZER.
2. HEAT THE APPLE JUICE WITH THE AGAR AND THEN ADD THE VEGETAL. STIR THE EPOISSE BALL THROUGH THE RESULTING JELLY USING A STIRRING STICK.
3. WARM TO MAXIMUM 65 DEGREES TO SERVE.
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For Joselito Chorizo Oil:
1. WARM THE OIL WITH THE JOSELITO CHORIZO TO 40-50 DEGREES, LEAVE IT AT THAT TEMPERATURE FOR 2 HOURS.
2. REMOVE FROM THE HEAT AND LET IT REST OVERNIGHT.
3. WARM SLIGHTLY AND STRAIN.
