Umami overload 3 courses. Part 3

Here is part 3 of the 3 course umami menu. If you want to take a look at the recipe for the rest of the menu, you will find the starter here and the main course here.

The menu:

Starter:
Beef Tartare of the ribeye lifter cap and cut away meat from the aging process, served with “caviar” made on truffle beer, Cured egg yolk. Beetroot mayonnaise, and ciabatta

Main:
Reverse seared côte de boeuf, corn bread made with reduced fat from the dry age (liquid gold), honey butter and chimichurri.

Dessert:
Akutaq with an umami twist

Akutaq
Pronounced (ah-goo-duck) also called Alaskan ice cream. Has its roots far up in the cold north, in Alaska. Traditionally, Akutaq often contained fish, fat from animals in the Arctic climate, such as reindeer, seals, whales, moose and berries such as mullets, blackberries, cranberries, etc. So mostly what they could find. Milk and cattle farming was not common in these regions. But we stay ALMOST within the traditions by using dry-aged fat from dairy cows and make it a Nordic twist. Since this is a dessert, I cut out fish and meat, and add a little sugar instead.

Akutaq:

Whisk
Start by whisking the reduced fat smooth, then add the sugar and whisk together to a nice “frosting” consistency (this may take some time) Then turn in the frozen berries. I used wild berries for the occasion. And hey, you’ve done with your Akutaq.