Jocoque
oleh chef Alejandra Navarro dan Ernesto Hernández, Botanico, Kota Meksiko
Bagi kami, Longchamp melambangkan keanggunan, tradisi, dan inovasi—nilai-nilai yang juga kami usahakan untuk tercermin dalam masakan kami.
Setiap hidangan, yang dibuat dengan tangan kami sendiri, menjadi simbol keahlian dan penghormatan terhadap bahan-bahan, sama seperti Longchamp menghargai kualitas dalam setiap detailnya.
ASSEMBLY
- Jocoque: 0.100 kg
- Basil oil: 0.010 kg
- Broad bean and pea: 0.045 kg
- Fried kale: 0.002 kg
- Bronze fennel: 1 g
- Red oxalis: 1 g
- Broccolini flower: 1 g
- Nasturtium: 1 g
- Purple quelite: 1 g
- Olive oil: 5 g
- Salt and lemon
(Any herbs and quelites you want to use can be included.)
BASE FOR MAKING JOCOQUE
- Whole milk: 16 L
- Plain unsweetened Alpura yogurt: 4 L
1. Boil the milk. Once it reaches the boiling point, turn off the heat and let it cool to room temperature.
2. When the milk is cold, add 4 liters of yogurt and let it rest for 24 hours.
3. Once the milk has set and curdled, strain the product using a cheesecloth, ensuring a container is placed underneath to collect the whey.
4. Hang the jocoque for three days.
5. Remove it from the cheesecloth and season with salt and sugar.
FLATBREAD
- Flour: 1.000 kg
- Dry yeast: 0.015 kg
- Fine salt: 0.030 kg
- Sugar: 0.050 kg
- Water: 0.550 kg
- Vegetable oil: 0.100 kg
- Vegetable shortening: 0.100 kg
1. Weigh the dry ingredients in the mixer bowl.
2. Add the cold shortening in cubes to the dry ingredients and mix until it reaches a sandy texture.
3. Add the oil and water.
4. Knead at low speed (level 2) for 5 minutes, then increase to speed 4 for
