Balloon of reepaté and Beurre noisette

Name: Balloon of reepaté and Beurre noisette
Ingredients: 1 units.items cherries in Amaretto; 4 g Agar; 400 ml Water; 100 g Hazelnut; cèpes powder; 1 units.items balloon mold; 1 units.items venison pâté; 12 g Coarse sea salt; 1 units.items balloon mold; 400 g Butter

Bread platter with a balloon of pâté bar through a cherry & amaretto jelly and a balloon of Beurre noisette with cèpes powder.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

1units.itemscherries in Amaretto

4gAgar

400mlWater

100gHazelnut

1units.itemsvenison pâté

1units.itemsballoon mold

cèpes powder

1units.itemsballoon mold

12gCoarse sea salt

400gButter

Preparation

Remove the fat from the pâté and place it together with the roasted hazelnuts in the food processor.
Blend briefly but powerfully until smooth.
Fill the balloon mold with the pâté and smooth it well, freeze the mold.
Put the cherries with their juice in a blender.
Add the water and a small splash of lemon juice.
Blend until smooth and strain through a sieve.
Add the agar to the cold cherry juice.
Bring this gently to a boil and let it cool down to 45°C.
Unmold the frozen pâté.
Using a cocktail stick, dip the pâté through the jelly.

Prepare a bowl of ice water.
Melt the butter in a pan and let it turn golden brown while gently moving the butter.
Remove the butter from the heat and pour it into the bowl of the stand mixer. Add the salt.
Cool the butter while continuously stirring with a whisk until it turns pale white.
Place the bowl with the butter under the machine and whip it on the highest setting until the butter becomes light and creamy.
Then pipe the butter into the balloon mold.
Place briefly in the freezer. Remove the butter from the mold and let it thaw.
Before serving, sprinkle some cepes powder over the balloon.