羊奶巴伐露 Goat Milk Bavarois

[ 巴伐露羊奶芝士，甜蜜豆，花山椒，初榨橄榄油，能登塩 ]

[ Goat Milk Bavarois, Sweet Pea, Sansho Flower, EVOO, Noto Sea Salt ]

来自于甘肃的羊奶加入动物胃液里面的成份凝乳酶形成固体与液体的临界点，就像尚好的水羊羹在嘴里棉柔的化开，顶部的能登塩咸鲜佐上底部来自意大利的Alvita 初榨橄榄油。一旁的甜蜜豆嫩甜爆汁；用日式出汁焯煮后带有淡淡的烟熏鱼干的香气。三月末极短季节的花山椒；腌渍保存完成最后山椒的清新。

The goat’s milk from Gansu is combined with rennet (an enzyme from animal stomach lining) to achieve the delicate threshold between solid and liquid, akin to the finest mizu yōkan (Japanese red bean jelly) melting velvety on the palate. The umami-rich saltiness of Noto salt crowning the dish harmonizes with the base of Alvita’s Italian extra virgin olive oil. Alongside, tender sweet peas burst with juicy sweetness, blanched in Japanese dashi to carry a subtle whiff of smoked dried fish. Garnished with late March’s fleeting-season sansho flowers, preserved through pickling to lock in their vibrant freshness.

[ 2025, AVANT, SUMMER ]