Chicken liver meat fruit
FOUR Magazine shares this iconic dish from Ashley Palmer-Watts for chicken liver parfait from restaurant Dinner by Heston Blumenthal, at the Mandarin Oriental hotel, London.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 100g finely sliced shallots
- 3g minced garlic
- 15g sprigs of thyme, tied with string
- 150g dry Madeira
- 150g ruby port
- 75g white port
- 50g brandy
- 18g table salt
- 400g chicken livers (trimmed weight)
- 240g eggs
- 300g unsalted butter, melted
- 45g leaf gelatin
- 500g mandarin purée
- 80g glucose
- 0.4g mandarin oil
- 1.5g paprika extract
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