In early spring, before the temperature rises, wild radishes flower throughout the valley in pink, yellow, and white. At the same time, the radishes themselves—green pods that are at once spicy and fresh—have appeared and will remain tender for only a month or so. This dish features the wild pods and flowers with their cultivated kin, with everything paired with various forms of goat’s milk.
Ingredients
SEASONED GOAT’S MILK BUTTER
- 200 grams | 1 cup goat’s milk butter
- 15 grams | ⅔ cup ground nori
- Maldon sea salt
WHIPPED GOAT’S MILK CHEESE
- 250 grams | 1 cup fresh goat’s milk cheese
- 20 grams | 1 ½ tablespoons Twin Sisters olive oil
PUMPERNICKEL TUILE
- 6 | large radishes
- 120 grams | 1 cup ground dried pumpernickel rye bread
- 7 grams | ¼ cup ground nori
- 130 grams | ½ cup egg whites
- 18 grams | about 5 ½ sheets bronze gelatin, bloomed in ice water
- and wrung gently of excess water
- 64 grams | ¼ cup French breakfast radish juice
- 10 grams | 1 tablespoon plus 1 ½ teaspoons all-purpose flour
- 10 grams | 2 tablespoons isomalt, ground to a powder
- 10 grams | 2 teaspoons kosher salt
- 50 grams | 1.8 ounces aged goat cheese (Andante Dairy étude),
- crumbled
- 16 | Easter egg radishes, tops removed
- 16 | wild radish leaves
- 16 | wild radish pods
- 40 | daikon radish flowers
How to Make It
- FOR THE GOAT’S MILK BUTTER: Temper the goat’s milk butter at room temperature for 1 hour.Using a stand mixer fitted with the whip attachment, whip the butter on high speed until it doubles in volume. Add the nori and continue mixing until the nori is evenly dispersed. Season with Maldon salt and hold at room temperature until needed.
- FOR THE WHIPPED GOAT’S MILK CHEESE: Put the cheese and oil in the bowl of a stand mixer fitted with the whip attachment and mix on high speed for 2 minutes, until fully incorporated. Roll the cheese into 8-gram (1 ½-teaspoon) spheres and reserve in the refrigerator.
- FOR THE PUMPERNICKEL TUILE: Juice the radishes, then combine the radish pulp and juice in a small saucepan. Place over high heat and reduce until the pulp is dry. Line a dehydrator tray with a silicone baking mat, spread the radish pulp on the mat, and dehydrate at 125°F (52°C) for about 6 hours, until completely dry. Combine the ground pumpernickel and nori in a food processor. With the machine running, add the egg whites and continue to mix. Meanwhile, combine the gelatin and radish juice in a small saucepan over low heat and heat until the gelatin melts. Add the gelatin mixture, flour, isomalt, and kosher salt to the whipping egg whites and continue to mix for about 2 minutes, until the mixture is completely homogenized.
- Preheat the oven to 325°F (165°C). Line a half sheet pan with a silicone baking mat. Pour 250 grams (1 cup) of the tuile base onto the mat and spread evenly about 1/16 inch (2 millimeters) thick. Bake for 8 to 12 minutes, until light brown. Remove from the oven and, while still hot, cut into four 5-inch (13-centimeter) squares. Let cool to room temperature, then store in an airtight container in a cool, dry area.
