LLAMA (Lama glama), CACTUS ACHACANA (Neowerdemannia vorwerckii), LLAMA MILK RENNET AND CARAMELISED WHEY

INGREDIENTS

(All the recipes have been adapted for cooking at sea-level)
100 gr. llama fillet (from a 1 year-old animal, trimmed
60 gr. clean achacana root
400 gr. raw llama milk
6 drops pure chymosin
100 gr. whey from the rennet
20 gr. organic butter
Pink salt Llama milk rennet:
400 gr. raw llama milk
6 drops pure chymosin
1 gr. pink salt

PREPARATION

Llama milk rennet: Heat the milk to 40ºC and add the drops of chymosin, stirring slowly in a single direction. Leave at room temperature until the mixture sets. Cut into dice and leave to stand for 15 minutes. Transfer to a Chemex coffee filter and allow all the whey to drain off. Using a spatula, bring all the paste together and chill.
Reduced whey: Reduce the drained whey to approximately 20 gr. Cook the butter until a light-brown colour. Mix the two using a hand beater. Llama: Prepare a brine with 2% salt. Place the meat in a vacuum pack with its own weight of brine and leave for 12 hours. Remove and dry well. Cook on a griddle until medium rare. Cut immediately, and leave to stand.

TO SERVE

Cook the achacana root on the griddle together with the llama meat, until well browned and with the tips burnt. Season with pink salt. Cut the llama when the achacana is ready. Spread the rennet over the base of the plate, top with the achacana and the llama. Finish off with a few drops of caramelised whey.