For 4 peolpe For the weal heart in blood 100 g weal heart 200 g blood 40 g flour 120 g Madeira wine 375 g butter (65°C hot) 8 g salt For the crisp pig's ear 1 pig's ear salt 1 table spoon vinegar water to boil in For the pureé of artichoke and mashed lung 1 dl semolina porridge 1 dl mixed artichoke (cooked and peeled) 0.5 dl Madeira wine 0.5 pacojet yare of pig's lung salt 200 g butter (70°C hot) For the sugar jellybean 100 g water 160 g sugar 150 g glucose 10 g salted 40 g cornstarch truffle truffle oil 10 g coconut oil dried cornstarch
For the weal heart in blood Put blood, flour, Madeira and salt in a blender mix. Heat up the butter to 65°C and pour down in the blender. Pour one cm bloodmix in a terrine, bake for 3 min on 95°C kombi oven. Lift out terrine and put in the weal heart in the mould. Add the remaining blood and bake in 95°C oven until the black pudding is 65°C. Cool in fridge and cut in pieces. Fry in frying pan. For the crisp pig's ear Boil the ear in water, salt and vinegar for 2 hours. Lifted up and cool. Slice in thin slices. Sprinkle out on a silicon mat and sprinkle over some sea salt. Bake on 180°C to golden brown and crispy. For the pureé of artichoke and mashed lung Frees pig lung in a pacojet yare. When frozen turn up. Put semolina porridge, mixed artichoke, Madeira wine and turned lung in a pot heat and assemble down the butter in the batter. Heat to approximately 60-70° C and mix with small hand mixer. Taste with salt. For the sugar jellybean Boil sugar, glucose and water to 112°C. Add the cornstarch and bait in it the sugar. Add some drops of truffle oil. Fill a container with cornstarch. Pre-make holes in the starch wide a mould. Pour sugar bather in the holes and finish wide powdered starch over the sugar bather. Dry over the night 60°C dry heat in oven. Lifted up and paint away cornstartch. Choop the truffle fine. Put in a bucket with coconut oil and the sugar jellybeans. Polish on low speed in a kitchen aid.
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