🇮🇹 Agar agar and flower button with onion cream and toasted pistachios

Directions

Onion cream

1. Melt the butter in a pan, add the onions and thyme and cook gently for approximately 5 minutes until the onions are soft and translucent.

2. Add the milk, cream and stock and simmer for another 5 minutes. Remove the thyme and pulse a few times with an immersion blender.

3. Pass through a fine sieve and add salt to taste if needed.

4. Weigh out 400g onion milk (the strained liquid).

5. Place in a saucepan, add both gellan gums and heat.

6. Whisk vigorously or blend to dissolve the gellan gums.

7. When the onion milk reaches approximately 80°C on an infrared thermometer, remove from the heat, pour into another container and place in a blast chiller.

8. Blend with an immersion blender to a purée consistency.

9. Keep refrigerated and portion as needed.

10. The gel should be heat-stable if you wish to reheat it.

Agar agar and flower petal button

1. Thoroughly whisk or blend the water and Agar Agar.

2. Place over a low heat and add the salt.

3. Stir frequently, then remove from the heat.

4. Wait until the mixture reaches approximately 45°C, then pour a little into the hemisphere moulds to fill them about one third.

5. Add edible flower petals to the moulds as desired. Fill the moulds with more Agar Agar solution.

6. Chill to 4°C and remove from the moulds shortly before use, placing the buttons on absorbent paper.

7. Assemble the spoon with the onion cream, toasted chopped pistachios and flower button.