Heston Blumenthal, Dinner by Heston Blumenthal, London - May 2011
For 12 servings (requires advance preparation)
Foie gras/chicken liver parfait:
- 10 Tbsps. shallots, finely sliced
- 15 sprigs thyme, tied with kitchen twine
- 1 clove garlic, minced
- 1/2 cup plus 2 Tbsps. dry Madeira
- 1/2 cup plus 2 Tbsps. ruby Port
- 5 Tbsps. white Port
- 1/4 cup brandy
- 10 1/2 oz. foie gras, trimmed
- 3 1/2 oz. chicken livers, trimmed
- 1 Tbsp. salt
- 1/8 tsp. sel rose (curing salt)
- 5 lg. eggs
- 21 Tbsps. unsalted butter
Place shallots, thyme, garlic, Madeira, Ports, and brandy in a bowl; cover; refrigerate 24 hours.
Heat an oven to 212°F.
Place shallot mixture in a saucepan; bring to a boil; cook, stirring frequently, until pan is almost dry; remove from heat; discard thyme; reserve reduction.
Cut foie gras to same size as chicken livers; season both; place in vacuum-sealable bag; vacuum seal; reserve.
Place eggs and reduction in another vacuum-sealable plastic food bag; vacuum seal; reserve.
Place butter in another vacuum-sealable plastic food bag; cook all 3 bags sous-vide, maintaining water temperature at 122°F, 20 minutes.
Remove bags from water bath; place livers, foie gras, eggs, and reduction in a Thermomix; blend until smooth, maintaining temperature at 122°F; with motor running, gradually add butter; blend until emulsified; strain through fine chinois into 10 1/4" x 3 1/2" terrine mold; spread until smooth; cover with aluminum foil; place in hotel pan; fill halfway with hot water; bake until center registers 147°F on instant-read thermometer; remove from oven; cool; reserve in refrigerator.
- 2 cups plus 2 Tbsps. mandarin puree
- 1/4 cup glucose
- 1 1/2 oz. gelatin sheet, bloomed in cold water
- 1/3 tsp. paprika extract
- mandarin oil
- mandarin leaf sprigs (for serving)
- bread slices, grilled (for serving)
Heat puree and glucose in nonreactive saucepan set over medium heat until syrup has dissolved.
Squeeze excess liquid out of gelatin; add to puree mixture; cook, stirring, until dissolved; remove from heat; place in ice water bath; cool, stirring occasionally; stir in extract and a drop of oil; strain through fine chinois into clean bowl; cover with plastic wrap; reserve in refrigerator.
Remove parfait from refrigerator; fill demisphere molds with parfait, making sure there are no air pockets; scrape top of molds with offset spatula to remove excess parfait; cover with plastic wrap, pressing directly onto surface; freeze,
Unmold hemispheres; place on work surface flat side up; blowtorch flat side just until surface melts; press two halves together; envelop tightly in plastic wrap; freeze; reserve.
Place reserved jelly in a saucepan; heat until just melted; remove from heat; unwrap spheres; push a cocktail stick into each sphere; dip in jelly to coat; press stick into rigid foam to hold upside down until set; refrigerate 1 minute; repeat process 3 more times.
Remove cocktail sticks; place spheres on serving tray; cover with plastic wrap; cover with a lid; refrigerate 6 hours.
To serve, gently push thumb where cocktail stick was to create a dimple as on the stem end of mandarin orange; place a mandarin leaf sprig in center of depression; divide among serving plates; serve bread on the side.
What to drink: Hans Wirsching Riesling Spätlese Trocken Franken Iphöfer Julius-Echter-Berg S. 2009