Smoked black pudding, hibiscus poached pear, vanilla ice cream, chicken liver
INGREDIENTS :
4 PERS.
- FOR THE SAUSAGES
- 250 g Pear
- 150 g fatty bacon
- 100g goose fat
- 250 g Pork blood
- 70 g broken candied chestnuts
- 1 C. various spices
- Salt
- FOR THE PUDDING
- 3 Pear
- 150 g sugar
- 150g Butter
- 150 Water
- 1 handful(s) of dried hibiscus flowers
- 250g Black pudding
- 120g Flour
- 75 g Dried fruits
- 3 tbsp. whiskey
- 100 g sugar
- 2 egg
- 75g Melted butter
- 40 g chopped almonds
- 40g rolled oats
- 2g Baking powder
- FOR THE ICE CREAM
- 350g Single cream
- 150g Milk
- 2 vanilla bean
- 4 Egg yolk
- 90 g sugar
- 150 g Poultry liver
- FOR THE TILE
- 150 g Chicken or turkey skin
- 100 g of cooking water
- 37 g Tapioca flour
- 20 g sugar
- 1 g Baking powder
PREPARATION :
- Preparation2 hours
- 1. Black pudding: Fry the pear brunoise in goose fat with salt and spices. Meanwhile, chop the pork fat. Once the pears are well caramelized, add the fat and confit for 5 minutes. Add the chestnuts and let the mixture cool to 65°C. Add the pork blood, mix and adjust the seasoning. Pour the mixture into a terrine and cook in the steam oven at 85°C for 20 minutes. Let cool.
- 2.Black pudding with pear: Start by cooking the pears: make a syrup with the sugar, butter, water and flowers. Peel the pears cut them in half then plunge them into the syrup. Cook over low heat for about fifteen minutes, they should be cooked but still a little firm. Drain them, empty them then cut them in accordion. Make the pudding mixture by mixing all the ingredients then pour into individual round molds. Place a pear in the middle and bake at 160°C for 30 minutes.
- 3.Poultry liver ice cream: Infuse the cream, milk and vanilla over medium heat. Pour over the pre-blanched yolk-sugar mixture. Put back on the heat and raise the appliance to 83°C, as for a custard. Leave to cool then blend the chicken livers. Return the appliance to the heat and heat to 65°C. Strain, place in the freezer then practice.
- 4.Chicken skin tile: Cook the chicken skin in water for 10 minutes. Put 85g of cooked skin in the blender and add 100g of its cooking water, sugar and flour. Mix for 15 minutes, then add the yeast. Leave to cool then spread on a Silpat, cover with another silpat and bake for 6 minutes at 180°C.
- 5.Presentation: Cut a pudding in two, place it on the plate and place a nice quenelle of ice cream on a few chopped almonds to hold it together. Insert the chicken skin tuiles in the ice cream, as well as strips of raw pears, brushed with hibiscus syrup.
TIPS
Make this Smoked Black Pudding, Hibiscus Poached Pear, Vanilla Ice Cream,
Leave a Comment