JUICE OF CHEESE, TRUFFLES, HAZELNUTS AND COCOA

Manuel de la Osa
2003

INGREDIENTS

1 litre fresh ewes' milk
300 gr cured Manchego cheese
1 large black truffle
100 gr hazelnuts
100 gr cocoa beans
1 dl virgin olive oil
1 orangeSage leavesRocket leavesSalt flakes

PREPARATION

Make an infusion with the Manchego cheese and the ewes' milk. Check for salt and leave to settle. Peel a good-quality orange. Remove the pith from the skin and pulverise it together with a few sage leaves (previously dehydrated). To serve, take a soup dish and coat the bottom with the cold cheese juice. Sprinkle with toasted, chopped hazelnuts and a few cocoa beans. Grate the black truffle over the dish, then sprinkle with the orangeand sage powder. Add a few drops of truffle-flavoured oil, and garnish with rocket leaves and flakes.