Guinea fowl roulade

Name: Guinea fowl roulade
Ingredients: 15 g Butter; 0.5 units.items Shallot; 1 units.items Garlic clove; 30 g coarse vadouvan; 2 units.items guinea fowls; 50 g Egg white; 2 units.items hand pears; 75 g Sugar; 30 g Ginger; 25 g Sushi vinegar; 100 ml lukewarm goat milk; 100 ml Cream; 160 g Brindille fermière goat cheese; 1 units.items licorice; 2 g Agar agar; 40 g Vadouvan; 0.5 units.items Shallot; 200 ml liquid from the pear compote; 1 Butter; 120 g Sugar; 150 g Mayonnaise; 4 g Salt; 160 g brindille fermière; 250 g Egg yolk; 100 g Glucose; 1 Garlic; 100 g white caster sugar; 75 g Glucose; 1 l goat milk; 0.5 Orange juice

This dish is featured in the magazine 'Chef's Special' and is made by Dennis Bruinzeel, chef at restaurant Hoeve Kromwijk.

Dennis: "I enjoy working with goat cheese because of its soft texture and slightly tangy flavor. That's why I chose the Brindille fermière. The fun thing about the Brindille is that it contains a grape twig. Fun fact: Brindille literally means twig. This inspired me to literally incorporate a twig into the dish. The result is a lollipop with a licorice stick!"

Ingredients

15gButter

0.5units.itemsShallot

1units.itemsGarlic clove

30gcoarse vadouvan

2units.itemsguinea fowls

50gEgg white

100mlCream

2units.itemshand pears

75gSugar

30gGinger

25gSushi vinegar

100mllukewarm goat milk

160gBrindille fermière goat cheese

1units.itemslicorice

2gAgar agar

200mlliquid from the pear compote

40gVadouvan

0.5units.itemsShallot

1Butter

150gMayonnaise

1Garlic

120gSugar

4gSalt

160gbrindille fermière

250gEgg yolk

75gGlucose

1lgoat milk

100gGoat cream cheese

100gGlucose

100gwhite caster sugar

0.5Orange juice

100gMelted butter

0.5Ginger juice

100gFlour

Preparation

Let the butter foam and sweat the shallot, garlic, and vadouvan in it.
Then deglaze with the cream and remove immediately from the heat.
Briefly blend with a hand blender.
Finely blend the guinea fowl fillets in the food processor, add the vadouvan cream with the egg white, and blend into a smooth farce.
Cut the lid off the guinea fowl and flatten the fillets on cling film.
Pipe the farce in the center, sprinkle with salt and pepper, and roll up tightly.
Cook this roll in the steam oven at 80°C until a core temperature of 62°C is reached.

Peel the pears and then cut them into brunoise.
Caramelize the sugar to a light brown color and add the pear and ginger.
Deglaze with the sushi vinegar. Let it cook briefly and then cool down.

Finely blend the brindille in the food processor and add the lukewarm goat's milk.
Fill a silicone lollipop mold with the mixture and use the licorice root as a stick.
Boil the liquid from the pear compote with the agar.
Freeze the lollipop and dip it in the pear liquid.

Put the butter in a small saucepan and add the vadouvan, shallot, and garlic.
Sweat briefly and let cool.
Then blend in the food processor with the mayonnaise and season with salt and pepper.

Pour the goat's milk into a pan and gently heat, then add the sugar and glucose.
Next, add the egg yolk.
Cook while stirring to 82°C, until nicely thickened.
Melt the Brindille and the cream cheese into this warm mixture and finally add a little salt.
Cool this down on ice water and churn in the ice cream machine.

Mix all ingredients with a whisk until smooth.
Spread circles on a baking mat with a spoon. Note: not too large, as the batter will spread a bit more.
Bake at 170°C for about 9 minutes.
Immediately roll the cookies into cones.