Gastronomixs

Milk, blueberries, jasmine blossom, yoghurt

Andreas Caminada was born in Sagogn, a town in the Swiss canton of Graubünden. He was trained at signinahotel in Laax and worked as a pastry chef, chef entremetier, and chef tournant in several restaurants and hotels in Switzerland and Austria. In 2003 he took over Schloss Schauenstein Restaurant Hotel located in a 12th-century castle in Switzerland. His style of cooking is influenced by his childhood in the mountains and valleys of Graubünden. His restaurant serves seasonal and locally produced fresh products and top-quality ingredients. Andreas believes that the success of Schauenstein is epitomized by the creation of dishes using simple ingredients and transforming these into exceptional meals. Caminada received the Gault Millau Discovery of the Year award in 2004 and was named Chef of the Year by Bertelsmann in 2008. Schloss Schauenstein has three Michelin stars, the first having been awarded in 2004, the second in 2007, and the third in 2010. He recently opened IGNIV restaurant at a five-star resort in Bad Ragaz, Switzerland.

Creation by Andreas Caminada, Schloss Schauenstein***, Fürstenau, Switzerland. 

Milk, blueberries, jasmine blossom, yoghurt

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Ingredients

8

g

dried lemon zest

19

g

icing sugar

17

g

Yopol Texturas

10

g

maltodextrin

300

ml.

raw milk

30

ml.

fresh cream

 

 

pinch of salt

25

g

sugar

15

g

milk powder

4

g

pectin

1

 

vanilla pod

70

g

glucose

1

 

leaf of gelatin

150

g

fresh blueberries

80

g

sugar

250

ml.

milk

35

g

sugar

2

g

agar agar

300

ml

buttermilk

15

 

leaves of gelatin

½

 

lime, juice

20

g

sugar

 

 

pinch of salt

250

ml.

milk

100

ml.

milk

2

 

leaves of gelatin

0.5

g

agar agar

½

 

vanilla pod

 

 

lemon zest

 

 

honey

 

 

rapeseed oil

500

ml

milk

50

g

glucose

200

ml

whey

3

 

jasmine petals

 

 

a little sugar

500

ml

fresh cream (from raw milk)

 

 

fleur de sel

Preparation method: butter
  • Pour the fresh cream into a bowl and beat with a whisk until the fat separates from the milk to form butter fat.
  • Place the butter fat on a cheesecloth and press out the buttermilk.
  • Weigh the resulting butter and knead in 1 gram of fleur de sel for every 100 grams of butter.
  • This butter goes especially well with freshly baked sourdough bread.
  • The buttermilk can be used for other dishes.
Preparation method: buttermilk balls
  • Soften the gelatin in cold water.
  • Gently heat the buttermilk and dissolve in the softened gelatin.
  • Season to taste with the lime juice, sugar, and salt.
  • Divide into 40 gram portions.
  • Place each portion in a plastic mould, close, and rotate in nitrogen.
  • Gently remove from the mould and make a fairly large hole at the top of each ball.
Preparation method: marinated blueberries
  • Marinate the blueberries in the sugar.
  • Place the fruit in the buttermilk balls and garnish with edible flowers such as daisies.
Preparation method: milk crisps
  • Gently heat the milk and glucose in a pan and blitz with a stick blender until a stable foam has formed.
  • Leave to stand for a few minutes.
  • Pour onto a Silpat tray in individual crisp-sized portions.
  • Dry in a dehydrator at 60°C until the crisps are dry.
Preparation method: raw milk cream
  • Mix together the milk, sugar, and agar agar in a pan.
  • Bring to the boil and leave to cool.
  • Transfer to a blender bowl and blitz until smooth.
  • Add a little sugar to taste if required.
Preparation method: milk pearls
  • Soften the gelatin in cold water.
  • Remove the vanilla seeds from the pod and add the seeds and the pod and the agar agar to the milk in a saucepan.
  • Bring the mixture to the boil.
  • Add the soaked gelatin and season to taste with a little honey and lemon zest.
  • Remove the vanilla pod.
  • Transfer the liquid to a spray bottle and drip into a bowl of cold rapeseed oil placed over ice.
  • Allow the drops to cool.
  • Gently pour through a fine-meshed sieve to separate the drops from the oil and then set aside.
Preparation method: raw milk foam
  • Gently heat the milk and use a milk frother to whip up to a stiff foam. 
Preparation method: whey infusion
  • Gently heat the whey and place the jasmine petals on top.
  • Simmer at a gentle heat (do not boil) for 30 minutes.
  • Season to taste with sugar.
Preparation method: lemon yoghurt powder
  • Blend all the ingredients to a powder. 
Preparation method: milk ice cream
  • Pour the milk into a pan with the cream and a pinch of salt.
  • Do not heat yet!
  • Split the vanilla pod in half and remove the seeds.
  • Add to the cold milk.
  • Soak the gelatin in cold water.
  • Mix the sugar, pectin, and milk powder together in a bowl and gradually stir into the cold milk.
  • Bring the milk to the boil, and then add the glucose and softened gelatin.
  • Pour into a Pacojet beaker and freeze.
Finishing and preparation
  • Sprinkle some of the lemon yoghurt powder onto a deep plate.
  • Arrange the milk pearls on the plate and place the blueberry-filled buttermilk balls on top.
  • Pipe some of the milk cream on the plate and add a garnish of raw milk foam.
  • Place a scoop of the milk ice cream and a milk crisp on the plate.
  • Complete by pouring a little whey infusion onto the plate.

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