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All recipes
recipe • Appetizer

Savory Curd of Cow's Milk and Pine

Chef Borja Marrero Vázquez
Restaurant Muxgo
Category Appetizer
Persons 4

Inspired by the natural flavors of the Canary Islands, this recipe combines the essence of pine and seasonal vegetables in a delicate infusion, accompanied by a smooth pine sauce. The curd, with its velvety texture, and the refreshing pine and lemon gel add depth to the dish, beautifully complemented by the crispy obulato and aromatic dehydrated herbs. This is the dish that Borja prepared during the Bacchus Restaurant of the Year awards in Bulgaria, where he was invited to cook. Borja is excited to share this recipe, allowing you to recreate this exceptional dish at home and experience its refined flavors.

For the Pine Infusion

  1. Heat the water with the pine powder. Once it boils, cover and turn off the heat. Let it infuse for 30 minutes.

  2. Strain through a fine sieve and superbag.

  3. Reduce by half and reserve.

10 L Water
50 g Canarian pine powder
To taste Salt

For the Seasonal Vegetable Broth

  1. Peel, wash, and roughly chop the vegetables.

  2. Heat the water with the vegetables. Once it boils, lower the heat and let it reduce by half.

  3. Strain through a fine sieve and superbag.

  4. Reduce by half and reserve.

500 g Carrots
500 g leek
500 g Onions
100 g Yams
500 g Pumpkin
2 Corn Cobs
5 L Water
To taste Salt

For the Pine Sauce

  1. Mix both broths in a saucepan, season with salt and pepper, and add the butter to emulsify.

  2. Reserve.

500 g Reduced pine infusion
250 g Reduced vegetable broth
50 g Goat butter

For the Curd

  1. Mix all ingredients in a saucepan and heat to 60°C, stirring constantly with a whisk.

  2. Strain through a fine sieve and let it set in a tray.

500 g Fresh cow’s milk (from Tejeda)
15 g Vegetable gelatin
0.5 g Rennet
To taste Salt

For the Pine and Lemon Gel

  1. Adjust the pine infusion with lemon juice, salt, and pepper.

  2. Heat the pine infusion in a saucepan with the agar and gelatin, bringing it to a boil while stirring constantly.

  3. Let it set (it can also be heated in the Thermomix to 100°C).

  4. Blend in the Thermomix until smooth and homogeneous.

  5. Strain through a fine sieve and store in a piping bag.

300 g Canarian pine infusion
50 g Lemon juice
To taste Salt & Pepper
3.5 g Agar
10 g Vegetable gelatin

For the Obulato

  1. Place one obulato sheet on a silicone baking mat (Silpat).

  2. Brush with egg white, place another obulato sheet on top, and brush again.

  3. Arrange the dehydrated herbs decoratively and add the final obulato sheet, brushing with more egg white.

  4. Brush a final layer of egg white and cover with parchment paper and a baking tray.

  5. Dehydrate in a dehydrator or warm cabinet.

  6. Alternatively, dehydrate in an oven without a fan.

1.5 sheets Obulato
(square 10x10 cm)
+/- 5 g. Egg white
To taste Dehydrated herbs (fennel and clover)

Additional Components

  • 8 clover stems

  • Clover leaves

  • Wild fennel sprouts

  • Crab-flavored salt

Plating - (per dish)

  • 8 clover stems

  • 2 clover leaves

  • 2 wild fennel sprouts

  • A pinch of crab-flavored salt

  • 2 tablespoons of pine sauce

  • 2 irregularly cut pieces of curd

  • 1 obulato with herbs