Gastronomixs

Aged crumbly cheese with rye bread and mushrooms

Our guest chef this month is Edwin Kats of Noble* restaurant in 's-Hertogenbosch. Edwin has already built an impressive career for himself. When he was 25, he was the youngest chef to be awarded the title SVH Meesterkok (SVH master chef), the highest title a Dutch chef can be awarded. He has worked for restaurants such as De Swaen, Vermeer, and La Rive as well as gaining experience in restaurants abroad. In 2008 he started working for InterContinental Hotels as executive chef and was responsible for the culinary operations of hotels in Lebanon and China. Since 2013 he has been putting this international experience to use in his own restaurant. In 2016 Noble was awarded its first Michelin star. Edwin has also brought out two books, including Het groot culinair croquettenboek (The Big Book of Croquettes).

In his kitchen, Edwin creates smaller dishes that can be shared by his guests. He cooks with global influences and subtle flavour combinations, using pure ingredients and authentic methods.  He is currently working on a new concept: Noble Kitchen. This restaurant, which seats 80, will be opened in spring 2018 on a golf course just outside 's-Hertogenbosch. His second restaurant will be based on a different concept in which the food will feature more Asian influences.

Creation by Edwin Kats, Noble*, ‘s-Hertogenbosch.

Aged crumbly cheese with rye bread and mushrooms

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Ingredients

100

g

cream

60

g

egg yolk

200

ml

milk

200

g

rye bread

100

g

cream

100

g

Palatinose

2

g

salt

500

g

mushrooms

1

 

shallot

15

g

olive oil

1

clove

garlic

¼

bunch

parsley

4

sprigs

thyme

100

ml

cream

1         

 

shimeji mushroom

12

circles

brik pastry

12                  

circles

raw mushroom

12                              

sprigs of

Tahoon cress

 

 

cep powder

80

g

aged crumbly cheese

Preparation method: rye bread ice cream
  • Add 100g of cream and 60g of egg yolk to the thermo blender and blend at 80˚C for twelve minutes.
  • In the meantime, add the milk and the rye bread to the blender and finely blend.
  • Pass the mixture through a fine sieve.
  • Add the rye bread mixture with the remaining cream and the Palatinose and salt to the thermo blender and blend at 70˚C for another ten minutes.
  • Transfer the mixture to Pacojet cups and place in the freezer.
  • Churn the ice cream just before serving.
Preparation method: duxelles
  • To make the duxelles, finely dice the mushrooms.
  • Finely chop the garlic and the shallot. Gently fry the garlic and shallot in the olive oil.
  • Add the thyme and the mushrooms. Braise the ingredients until done.
  • Add the cream and allow the mixture to reduce.
  • Add the parsley at the end.
Preparation method: mushrooms
  • Bake the brik pastry between two mats at 170˚C for six to eight minutes.
  • Sprinkle the brik pastry with cep powder.
  • Braise the shimeji mushrooms until done and allow to cool slightly.
Finishing & presentation
  • Place the duxelles in a cutter on the plate.
  • Place the slices of crumbly cheese on top.
  • Place one large quenelle of ice cream on top.
  • Arrange the raw mushroom slices and cep pastry crisps on top in alternate fashion so that they overlap.
  • Divide the Tahoon cress between the plates.
  • Sieve a little more cep powder onto the plates.

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