Jean Cazals
Meat Fruit from Heston Blumenthal of Dinner by Heston Blumenthal in London
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Meat Fruit

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
  1. Place shallots, thyme, garlic, Madeira, Ports, and brandy in a bowl; cover; refrigerate 24 hours.

  2. Heat an oven to 212°F.

  3. 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.

  4. Cut foie gras to same size as chicken livers; season both; place in vacuum-sealable bag; vacuum seal; reserve.

  5. Place eggs and reduction in another vacuum-sealable plastic food bag; vacuum seal; reserve.

  6. Place butter in another vacuum-sealable plastic food bag; cook all 3 bags sous-vide, maintaining water temperature at 122°F, 20 minutes.

  7. 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.

Assembly:

  • 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)
  1. Heat puree and glucose in nonreactive saucepan set over medium heat until syrup has dissolved.

  2. 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.

  3. 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,

  4. 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.

  5. 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.

  6. Remove cocktail sticks; place spheres on serving tray; cover with plastic wrap; cover with a lid; refrigerate 6 hours.

  7. 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