Crème Brûlée Made from Poultry Liver with Balsamic Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g poultry liver, duck, chicken etc.
- 2 shallot (s)
- some rosemary, thyme
- 1 orange (s), filleted, catch the juice
- 0.5 ½ apple
- 0.4 cl cognac
- 4 egg yolks
- 300 ml cream
- Sugar, brown for caramelizing
- 2 tablespoon sugar
- 200 ml red wine
- 4 cl balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Chop the shallots, herbs, orange, ½ apple and sweat and deglaze with the collected orange juice, reduce, allow to cool and put in the blender with the raw poultry liver. Pass through a sieve, then add the liquid cream to this mixture, mix with 4 egg yolks and season with salt and pepper.
- Fill the mixture into 4 flat molds, fill the juice pan of the oven with hot water and let the cream set in the water bath in the oven preheated to 90 ° for about 1 hour.
- Sprinkle the cooled cream with brown sugar and caramelize with the Bunsen burner.
- The balsamic cherries:
- Caramelize sugar, deglaze with red wine and reduce with balsamic vinegar. Place the cherries with the stem (!) In the warm consistency. You should prepare this a day in advance so that the cherries can take on the taste well.
- Serving suggestion:
- Place the cherries in the creme brûlée with the stem facing up and decorate with herb leaves.
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