Pigeon Liver and Heart Cream
Directions
- 1Cut a shallot in half and clean it, then slice it in thin slices.
- 2Cut a shallot in half and clean it, then slice it in thin slices.
- 3Cut a shallot in half and clean it, then slice it in thin slices.
- 4Add a drizzle of oil to a frying pan and pan-fry the shallot together with 80 grams of pigeon hearts and livers.
- 5Add a drizzle of oil to a frying pan and pan-fry the shallot together with 80 grams of pigeon hearts and livers.
- 6Add a drizzle of oil to a frying pan and pan-fry the shallot together with 80 grams of pigeon hearts and livers.
- 7Directly season with salt.
- 8Directly season with salt.
- 9Directly season with salt.
- 10Once a nice golden color starts to form, glaze the pan with 25 grams of Madeira wine and let it vaporize.
- 11Once a nice golden color starts to form, glaze the pan with 25 grams of Madeira wine and let it vaporize.
- 12Once a nice golden color starts to form, glaze the pan with 25 grams of Madeira wine and let it vaporize.
- 13Transfer to a tray and let it cool down in your fridge.
- 14Transfer to a tray and let it cool down in your fridge.
- 15Transfer to a tray and let it cool down in your fridge.
- 16Meanwhile, soak half a leaf or 0.8 grams of gelatin in cold water.
- 17Meanwhile, soak half a leaf or 0.8 grams of gelatin in cold water.
- 18Meanwhile, soak half a leaf or 0.8 grams of gelatin in cold water.
- 19Mix 75 grams of cream with 15 grams of egg yolk and 10 grams of butter.
- 20Mix 75 grams of cream with 15 grams of egg yolk and 10 grams of butter.
- 21Mix 75 grams of cream with 15 grams of egg yolk and 10 grams of butter.
- 22Mix well and then, while stirring, heat this up till the temperature is 85 degrees Celsius.
- 23Mix well and then, while stirring, heat this up till the temperature is 85 degrees Celsius.
- 24Mix well and then, while stirring, heat this up till the temperature is 85 degrees Celsius.
- 25Once it has thickened, turn off the heat and dissolve the gelatin.
- 26Once it has thickened, turn off the heat and dissolve the gelatin.
- 27Once it has thickened, turn off the heat and dissolve the gelatin.
- 28Add the cooked pigeon hearts and livers and blend it till smooth.
- 29Add the cooked pigeon hearts and livers and blend it till smooth.
- 30Add the cooked pigeon hearts and livers and blend it till smooth.
- 31Once smooth, transfer it into a bowl and, while covered, let it cool down in your fridge.
- 32Once smooth, transfer it into a bowl and, while covered, let it cool down in your fridge.
- 33Once smooth, transfer it into a bowl and, while covered, let it cool down in your fridge.
Ingredients
- 1 Shallot
- 1 Shallot
- 1 Shallot
- 80 grams Pigeon hearts and livers
- 80 grams Pigeon hearts and livers
- 80 grams Pigeon hearts and livers
- 1 drizzle Oil
- 1 drizzle Oil
- 1 drizzle Oil
- 25 grams Madeira wine
- 25 grams Madeira wine
- 25 grams Madeira wine
- 0.8 grams Gelatin
- 0.8 grams Gelatin
- 0.8 grams Gelatin
- 1 leaf Cold water
- 1 leaf Cold water
- 1 leaf Cold water
- 75 grams Cream
- 75 grams Cream
- 75 grams Cream
- 15 grams Egg yolk
- 15 grams Egg yolk
- 15 grams Egg yolk
- 10 grams Butter
- 10 grams Butter
- 10 grams Butter
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
Equipment
knifefrying panspoontraybowlwhiskimmersion blender