Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue by Davide Oldani

Heat the milk in a pan until it reaches 37°C (using a thermometer), remove from the heat. Add the liquid rennet and let curdle for 8 minutes. Then slice the curd with a knife, and delicately pour the salted boiling water over it, letting it rest for about 5 minutes. Using a slotted spoon, place it in perforated caciotte cheese molds and let it drain in the fridge for at least 6 hours over a grill.

Wash all the vegetable and clean with a paring knife. Juice them in a juicer, add the xanthan gum and then blend with an immersion blender until the mixture is smooth.

Mix powdered egg whites with water and beat with an electric mixer, then add salt. In the meantime, bring the glucose to boil with a spoonful of water and pour it into the egg whites, continuing to beat until it cools. Divide the mixture into molds and let it dry in a 70°C oven for around 4 hours. Remove from the oven and set aside.

Heat the caciotte cheese molds in salted, 90°C water for about 2 minutes. Then drain and pat dry with paper towels. Arrange the cheese at the center of the plate, add the fruit and vegetable juice, the slices of salt cured tuna and lastly, the savory meringue.