Bute Island Foods have been producers of the original vegan cheese since 1988. Starting from a farmhouse kitchen table on the picturesque Isle of Bute off the coast of Scotland, Sheese has gone from these humble beginnings to being widely available and a staple in many plant-based consumers' diets.
Sheese has the largest range of vegan cheeses available on the market (35 different varieties), from sliced cheddar to grated mozzarella to garlic and herb creamy spread, offering plant-based consumers a vast amount of choice when it comes to vegan cheese.
Chef Gauthier , the multi-award-winning French chef and successful London restaurateur, who held Michelin stars or 12 years, has shared the recipe for one of the diners’ favourite dishes on the menu at Gauthier Soho - the restaurant famed for becoming the first classical French fine-dining vegan restaurant in the world.
Alexis Gauthier’s love for cooking with plants is well documented, first creating a plant-focused ‘garden menu’ back in 1997 at his Michelin-Starred London restaurant Roussillon, at a time when vegetables in British restaurants were mostly added as an afterthought. After sensing the move towards a more plant focused diner, Alexis wrote his book Vegetronic which spoke directly to a more ‘plant-curious' demographic. Opening Gauthier Soho in 2010, Alexis knew from the very beginning that vegetables would be a main focus, and made his vegetable menu stand shoulder to shoulder with the classic gout du jour menu.
And we can confirm - this dish is too delicious.
Ingredients
Pasta:
- We make our own but you can also use fresh rice dumpling/pastry sheets.
Filling:
- 150ml plant-based double cream
- 50g vegan parmesan cheese
- 250g vegan cream cheese
- 1 teaspoon white truffle oil
- Fresh grated truffle
Sauce:
- 10x shiitake mushroom
- 1 tbsp soy sauce
- 1 sheet nori seaweed
- 1 litre water
- 2g xanthan gum
- 250ml plant-based double cream
Instructions
Filling:
Combine cream and parmesan in bain marie, stirring gently for 10 mins..... Leave to rest in the fridge for a minimum of 12 hrs (prevents splitting).
When ready to use, beat together with the cream cheese until whipped and light. Add a dash of truffle oil and fresh truffle. Set aside in piping bag and refrigerate.
Sauce:
Make a dashi stock: take a large saucepan, add mushrooms, soy sauce, nori and water. Bring to boil then simmer gently for 4-6 hrs, reducing by half.
Set aside to cool slowly for 4 hrs. Pass through a sieve to remove the mushrooms and nori. Reduce again by half, leaving 250ml liquid.
Add cream and reduce by half again back to 250ml.
Add the xanthan gum and thicken until it has the consistency of smooth custard. Pass through a sieve to remove any lumps. Add a dash of truffle oil.
Construction of the berlingots
Roll out sheets as thinly as possible on a surface dusted with fine semolina flour. Cut into 90mm diameter circles. Lightly brush with flour & water mix.
Pipe individual portions of cream filling each the size of £1 coin onto pasta circles, being careful not to overfill.
Bring the pasta edges up into small three-sided pyramids and carefully but firmly seal the edges closed. Place on a tray dusted with semolina flour.
Cooking and serving
Bring a large pan of water to boil and gently cook the berlingots for no more than one minute. Place in a large pasta bowl and add cream sauce. Finish with fresh truffle.
