Dilmah Seven Star Tea

Clevedon Buffalo Milk Feta Espuma With Macadamia Nougatine

Food : Appetisers

Clevedon Buffalo Milk Feta Espuma With Macadamia Nougatine


  • 400g Clevedon Buffalo Feta
  • 160ml Organic Milk
  • 160ml Organic Cream
  • 2 leaves Gelatin
  • 1 Cream Charger
  • 3 Egg Whites
  • 200g Toasted Macadamia Nuts, crumbled
  • 150g Sugar
  • 1 Cucumber, diced (0.3cm cubes) with skin on

MethodFeta Espuma

  • In a tall blender mix the milk and feta togetherand blend until smooth.
  • Soak the gelatin in cold water to soften, drain,and then melt over low heat.
  • In the meantime, in 2 different clean bowls,whisk your egg whites to stiff peaks and thecream to soft peaks.
  • Mix the gelatin with the feta/milk mix, thenfold in the cream thoroughly, followed by theegg whites.
  • Pour into a syphon, close tight and add 1 creamcharger.
  • Shake well and refrigerate for at least 1 hourbefore use.

Macadamian Nougatine

  • Melt the sugar in a pot to golden brown, addthe macadamia crumble and mix well. Pouronto a silicone pad or baking paper, top withanother pad or baking sheet and roll as thin asyou can using a rolling pin.
  • While warm cut 10strips (1.5cm x 6cm). Leave to cool.
  • Cool the leftovers and crumble by mortar or blender.

Created by : Laurent Loudeac