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Pigeon Liver and Heart Cream

3m
Serves 1
instagram.com

Pigeon Liver and Heart Cream

instagram.com
3m
Serves 1

Directions

  1. 1Cut a shallot in half and clean it, then slice it in thin slices.
  2. 2Add a drizzle of oil to a frying pan and pan-fry the shallot together with 80 grams of pigeon hearts and livers.
  3. 3Directly season with salt.
  4. 4Once a nice golden color starts to form, glaze the pan with 25 grams of Madeira wine and let it vaporize.
  5. 5Transfer to a tray and let it cool down in your fridge.
  6. 6Meanwhile, soak half a leaf or 0.8 grams of gelatin in cold water.
  7. 7Mix 75 grams of cream with 15 grams of egg yolk and 10 grams of butter.
  8. 8Mix well and then, while stirring, heat this up till the temperature is 85 degrees Celsius.
  9. 9Once it has thickened, turn off the heat and dissolve the gelatin.
  10. 10Add the cooked pigeon hearts and livers and blend it till smooth.
  11. 11Once smooth, transfer it into a bowl and, while covered, let it cool down in your fridge.

Ingredients

  • 1 Shallot
  • 80 grams Pigeon hearts and livers
  • 1 drizzle Oil
  • 25 grams Madeira wine
  • 0.8 grams Gelatin
  • 1 leaf Cold water
  • 75 grams Cream
  • 15 grams Egg yolk
  • 10 grams Butter
  • 1 pinch Salt

Equipment

knifefrying panspoontraybowlwhiskimmersion blender

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