Danielle Leavell
Veal Heart Sweetbreads
magnify Click image to view more.

Veal Heart Sweetbreads

Dana Tough, Tavern Law, Brian McCracken, Spur Gastropub / July 2011

For 1 serving

Veal heart sweetbreads:
• 1/4 lb. veal heart sweetbreads, outer lining peeled off and any sinew or blood matter removed
• 2 cups whole milk
• 1/2 tsp. kosher salt
• black pepper, freshly ground
• 1 Tbsp. Activa® RM transglutaminase (see note below)

  1. Place sweetbreads and milk in a bowl; let stand 30 minutes; remove sweetbeads; pat dry with paper towels; season.

  2. Sprinkle evenly with transglutaminase; place about 1" in from top edge of a sheet of plastic wrap; roll tightly into cylinder; tie ends tightly; freeze.

  3. Remove cylinder from freezer; place in vacuum-sealable plastic food bag; vacuum seal; cook sous-vide, maintaining water temperature at 148°F, 45 minutes; remove from water bath; place in ice water bath; cool; reserve in refrigerator.

Breading:
• 1 1/2 cups all-purpose flour
• 1/4 cup Trisol (see note below)

  1. Whisk all ingredients in small bowl; reserve.

Corn mousse:
• 1 cup corn kernels, juiced
• kosher salt
• white pepper, freshly ground

  1. Heat juice, whisking constantly, in a saucepan set over medium heat; cook until thickened (natural starch in corn will act as a thickener); season; remove from heat; cool; reserve in refrigerator.

Lemon verbena foam base:
• 3 cups simple syrup
• 2 bunches lemon verbena, leaves picked
• 1/4 tsp. soy lecithin
• kosher salt
• 1/2 gram xanthan gum

  1. Bring simple syrup, lemon verbena, and soy lecithin to a boil in small saucepan; remove from heat; cool; add xanthan gum; blend with immersion blender until smooth; strain through fine chinoise into airtight container; cover; reserve in refrigerator.

Assembly:
• 1 tsp. unsalted butter
• 1/4 cup corn kernels, cooked
• 1/8 tsp. lemon verbena, finely chopped
• kosher salt
• black pepper, freshly ground
• canola oil (for frying)
• 4 Bing cherries, pitted
• micro basil (for garnishing)

  1. Heat corn mousse, whisking, in a saucepan; remove from heat; reserve (keep warm).

  2. Heat butter in small sauté pan set over medium-high heat; add corn, 1/2 tsp. water, and lemon verbena; season; cook until heated through and softened; remove from heat; reserve (keep warm).

  3. Heat oil in deep fryer to 350°F.

  4. Unwrap sweetbreads; season; coat all sides with reserved breading; fry until brown and crispy; remove with spider; place on paper towels to drain; reserve (keep warm).

  5. Heat reserved foam base in a saucepan set over medium-high heat; place in tall container; reserve (keep warm).

  6. To serve, place a dollop of corn mousse on right side of each serving plate; gently smear across each plate with offset spatula; top with reserved corn kernels; place cherries to one side of smear; place some mousse in center of cherries; place sweetbreads on top of kernels; using hand blender, blend foam base until frothy; spoon 2 dollops around sweetbreads; garnish with basil.

What to drink: Nigl Gelber Muskateller

Food Arts Note: Activa® RM transglutaminase can be purchased at www.willpowder.net. • Trisol can be purchased at www.tienda.com.