1 Mix the praliné with the powdered lyo fresa.
2 Fold the Obulato paper in half and close with the sealing machine to create an angle of 45°C.
3 Fill the Obulato paper with 6g of the praliné mixture and lyo fresa.
4 Seal the other side of the Obulato paper, creating a triangular ravioli.

1 In a saucepan dissolve the fondant and the Glucose, then add the patisomalt
2 Raise to 160°C and spread on a silicon mat. Mark the pastilles with a knife and leave to cool.
3 Shred in the blender until you obtain a fine, even powder.
4 Keep the caramel powder in a plastic bag to prevent it from becoming damp.
5 Spread the sheets of Obulato on a silicon mat on an oven tray.
6 Sprinkle the powdered neutral caramel onto the Obulato with a sieve and place three pieces of LyoPiña on each sheet.
7 Bake for 1 min at 200°C and put the sheets one on top of the other like a millefeuille, pressing lightly so that they stay together.
8 Keep in a sealed container with Silica to protect from damp. When serving sprinkle subtly with star anise.

1 Mix the yoghurt, the Patisomalt, the citric acid, the Malto and the icing sugar in the blender at a temperature of 80°C for 5 min.
2 Strain and keep in a hermetically sealed container in the refrigerator.
3 Spread the yoghurt crunch mixture on a Silpat with a stencil to dehydrate.
4 Remove the stencil and sprinkle generously with Yopol.
5 Remove the excess and put the Silpat in the dehydrator.
6 Dehydrate at 55°C for 48 hours.
7 When it is dehydrated keep in a hermetically sealed container in a cool dry place.

For the Soup

550g fresh peas

½ pint ham stock

2 shallots

½ clove garlic

Thyme

Mustard seeds

150g sugar

200g butter

50ml double cream

Salt and pepper

For the Royale

2 eggs

4 yolks

½ pint double cream

200g pea puree

Diced summer truffle*

Salt and pepper

For the Fritter

¼ pint choux paste

1 x 200g hogs pudding, skinned and mashed

Salt and pepper

Mustard seeds


Method

Royale
Mix the pea puree with the eggs and cream, season to taste, add chopped truffle, place in a large cappuccino cup and fill to about 1/3. Cook in a bain marie until just set.

Soup
Finely chop shallots and garlic sweat in a little oil, add ¼ of the peas and all the ham stock, in separate pan make a dry caramel with the sugar, add ½ the butter and cook until golden, add cream and dissolve caramel. Pour into the stock.

Fritter
Mix the hog’s pudding;mustard seeds and choux paste together correct the seasoning and quenelle into a fryer.

Service
When ready to serve, gently re heat royale in a bain marie, bring stock to boil add remaining peas and cream and butter, correct the seasoning and blend , pass through fine sieve and pour into cup, froth any remaining soup and place on top with some bacon dust. Serve fritter on the side.

Method

Make up stock as directed

Thicken with Gellan as required until you have a light syrup consistency
Keep hot

Sweat Lamb Brunoise until cooked

Sweat Veg Brunoise in olive oil until al dente
Keep warm

Cook Potatoes in water for approx 20mins

When cooked blend with 30ml of cooking water until smooth

Gradually add cream

Gradually add Olive Oil

Mixture should be thin and runny

Season and pour into a creamer siphon & charge with 2 cartridges
Keep Warm in a bain marie

To Serve
Pour hot liquid into a shot glass
Stir in meat and vegetables, they should suspend through the liquid
Top with the Potato Foam