Veal topside with speculaas gin, black sesame emulsion and poppy seed tuile

Name: Veal topside with speculaas gin, black sesame emulsion and poppy seed tuile
Ingredients: Joviander topside; 4 units.eetlepel white balsamic cream; 4 units.eetlepel speculaas gin; 2 units.items speculaas cookies; 1 units.items Shallot; balsamic vinaigrette; savory; verbena; Black sesame seeds; Salt & pepper; Cream; season to taste; 80 g Water; 10 g Flour; Poppy seed

A Joviander veal topside marinated in balsamic cream with grated speculaas.

Ingredients

Joviander topside

4units.eetlepelwhite balsamic cream

4units.eetlepelspeculaas gin

2units.itemsspeculaas cookies

1units.itemsShallot

balsamic vinaigrette

savory

verbena

Black sesame seeds

Salt & pepper

Cream

season to taste

80gWater

10gFlour

Poppy seed

Preparation

Step 1

Vacuum-seal the topside with the gin, balsamic cream, salt, and pepper and marinate for 48 hours.
Remove from the bag and cut the meat into small cubes.
Chop the savory and finely slice the verbena.
Season the meat with the finely chopped shallots, savory, and verbena and set aside in the fridge.
Boil some cream with sesame seeds and mix the whole together.
Whip some extra cream and mix with the sesame paste.
Mix the ingredients for the tuile, except the poppy seeds, bake in a pan, and sprinkle with poppy seeds each time.
Create a sort of millefeuille with the meat and a little black sesame seed cream and cover with a tuile. Repeat several times.
Garnish around with verbena and balsamic vinaigrette and grate some speculaas over the whole.