FARRO SEMOLINA

INGREDIENTS:
Farro semolina
1700 ml organic milk
300 ml organic cream
Thyme, garlic (for infusing)
14 gr salt
280 gr farro flour
Butter
50 gr beurre noisette
100 gr fresh butter
Cream of fir:
500 ml organic milk
500 ml organic cream
100 gr fir shoots
Make an infusion (milk, cream and fir shoots)
200 gr egg yolks
5 gr salt
PREPARATION:
Farro semolina: Boil for 15 minutes, stirring occasionally. Butter: Mix, strain and leave to cool.
Cream of fir: Mix and heat to 78ºC. Mix using a hand beater, strain, then leave to cool. Then mix the farro semolina with the cream of fir, and heat to 63ºC. Transfer to a siphon and attach a cartridge. Keep hot.
TO SERVE: See photo.