Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
For 4 people For the Royale 200 g Foie Gras 2 leafs of gelatine 100 ml brown chicken stock 1 tbls soy Sesame oil For the ‘Textures of corn’ 100 ml corn soup 200 g sweetcorn – tinned 250 g white chicken stock 5 g salt 50 g salted butter For the sweetcorn ice cream 100 g tinned sweetcorn 100 ml stock syrup For the sweet popcorn 50 g corn kernals groundnut oil 50 g caster sugar
For the Royale Place Foie Gras, warm chicken stock ,soaked gelatine and soy and sesame into a thermo-mix. Heat to 50°C, strain, then place into a small kilner jar, 1 inch high. Leave to set and refrigerate. For the ‘Textures of corn’ Braise sweetcorn in the stock with the salt and butter. Simmer for 20 minutes then puree and pass through a fine chinoise.
For the Sweetcorn Ice cream Place sweetcorn and stock syrup in Pacojet container and freeze to 24°C
For the Sweet popcorn Heat oil and then pop corn in a clean pan. Heat sugar to caramel stage and add the popcorn. Coat each individual corn and cool. Assembly Get Foie Gras out of fridge, place popcorn on top of layer of Foie Gras. Pour soup into kilner jar and place a quenelle of sweetcorn ice cream. Serve.
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