STUFFED GOATS´ CHEESE SPHERES

INGREDIENTS (4pax)

Spheres:                    
350 gr. goats' cheese (ripened for 8 months)
100 gr. egg white
extra virgin olive oil
absorbent paper

Sauces:                      
½ gr. agar-agar
40 ml. carrot juice
40 ml. red turnip and orange honey juice
40 ml. apple and ginger juice

Mushroom solution:
1 gr. agar-agar
150 ml. concentrated king oyster (pleurotas eryngii) mushroom stock

PREPARATION:

Spheres: Mix the goats' cheese with the egg white and leave to stand overnight. Shape into balls and fry in oil at 172ºC. Drain on absorbent paper.
Sauces: Dissolve the agar-agar in a spoonful of water. Separately, bring the three juices to the boil and distribute the agar-agar solution equally amongst them. Leave to cool.Transfer to syringes, one for each sauce.
Mushroom solution: Dissolve the agar-agar in a spoonful of water. Bring the mushroom stock to the boil and add the agar-agar solution. Leave to cool. Transfer to a syringe.

TO SERVE:

Carefully fill the cheese spheres with the king oyster mushroom solution. Also inject a small amount of sauce, one per sphere. Arrange on a flat plate and serve.