Recipe Peter Tem­pel­hoff

House and Leisure Food - - WINTER WARMTH -

160g fat­tened duck liver 20g but­ter a pinch of salt 2¼ gela­tine leaves 100ml milk one large egg yolk 2T cream

for the vanilla glaze

1 vanilla pod 150ml ap­ple juice 10g veg­etable gela­tine

for the al­mond crum­ble

100g but­ter 100g light brown sugar 100g ground al­monds 90g cake flour 1g salt

for the f ig foam

200g dried figs 200ml port le­mon juice (op­tional) 10g lecithin 5 fresh figs, halved

Serves 4

Sauté the liver in a hot pan with the but­ter and a pinch of salt for two to three min­utes. Once the liv­ers are pink in­side, re­move from the pan and cool.

Soak the gela­tine in iced wa­ter un­til soft, re­move and squeeze out any ex­cess liq­uid. In a small saucepan, bring the milk to the boil. Place the egg yolk and liver in a liq­uidiser and pour the hot milk over them. Im­me­di­ately turn the ma­chine on. Add the soft­ened gela­tine leaves and blend. Pass the mix­ture through a fine sieve and chill un­til the gela­tine is al­most set.

Whip the cream to form stiff peaks and fold into the gela­tine mix­ture. Scoop the mousse into dome-shaped sil­i­cone or plas­tic moulds and freeze. Re­move the mousses from the freezer and un­mould them. Pair them up and press the bases to­gether to form spheres. Slowly in­sert a tooth­pick into each one and freeze overnight un­til hard.

To make the vanilla glaze, cut open the vanilla pod, scrape the seeds into the ap­ple juice and al­low to in­fuse overnight. Soak the gela­tine in the juice un­til dis­solved and, in a small saucepan, bring the mix­ture to the boil. Hold­ing each mousse by its tooth­pick, quickly dip each one into the hot glaze to avoid melt­ing. Place the mousses on a tray in the fridge.

Pre­heat the oven to 180°C. Com­bine all the in­gre­di­ents for the al­mond crum­ble, set out on a bak­ing tray and bake un­til golden brown. Re­move from the oven and crum­ble with your hands.

For the fig foam, place the 200g figs and port in a dou­ble boiler. Steam for three hours, top­ping up the wa­ter when nec­es­sary. Once the figs are soft, place them in a muslin cloth to drain. Bal­ance the juice with le­mon if nec­es­sary. Com­bine 250g of the juice with the lecithin and foam with a hand blender. Place a mousse sphere on a ta­ble­spoon of the crum­ble with fresh fig halves and dol­lops of the foam ar­ranged around it.

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