VEAL SWEETBREAD 

• Vacuum-seal the rinsed sweetbread and cook sous-vide at 60°C for 26 minutes.
• Remove from the bag and carefully trim away the membrane and any excess tissue.
• Cool completely.
• Just before serving, fry the sweetbread in clarified butter until evenly golden and crisp on the outside.

COFFEE JUS

• Heat the veal jus to 85°C.
• Briefly roast the coffee beans under a salamander to intensify their aroma.
• Add the roasted coffee beans to the warm veal jus.
• Leave to infuse for approximately 20 minutes.
• Strain the jus to remove the coffee beans and keep warm until serving.

ROASTED SHALLOTS

• Cut the shallots in half lengthwise.
• Generously season the cut surfaces with salt and leave to cure for approximately 20 minutes.
• Spread a layer of butter over a silicone baking mat and sprinkle with sugar.
• After 20 minutes, remove any excess salt from the shallots and place them cut-side down on the prepared baking mat.
• Cover with aluminium foil and bake at 170°C for 14 minutes.
• Remove the foil and continue baking for another 10 minutes.
• Leave the shallots to cool completely on the baking mat.
• Once cooled, carefully remove the outer skin.

STROGANOFF CREAM

• Place the roasted pepper, tomato purée and roasted garlic in a Thermomix.
• Blend at 80°C until completely smooth.
• Add the mascarpone and vodka and continue blending until fully incorporated and the mixture has a smooth, creamy consistency.
• Season to taste with freshly ground black pepper, salt and lemon juice.