|200 g||Minced meat for tartare|
|20 ml||Classic White Balsamic Vinegar|
|20 g||Chopped shallot|
|90 g||Pane carasau|
|10 g||Puffed rice||Extra virgin olive oil|
|Salt and pepper|
Season the minced meat with a dash of oil and a little salt and pepper, then shape it into 4 rectangles of 50 g each. Thread each rectangle of meat onto an ice lolly stick lengthwise, cover with cling film and leave to rest in the refrigerator for 20 minutes.
In the meantime, heat the classic white balsamic vinegar with the peppercorns and the minced shallot in a saucepan, then separate with a strainer.
With a whisk, start beating the yolks in a bain-marie, add the classic white condiment filtered and continue to whisk until you get a thick sauce.
Remove from heat, add the butter shavings and continue to beat. When the temperature reaches 20°C, spoon the sauce onto the tartare sticks and roll them in the crumbled pane carasau and puffed rice. Serve the tartare like an ice lolly.