Ingredients
Chestnut meringue
65g chestnut honey
65g water
120g protein
12g albumen
Madeira jelly
15g sheet gelatine
30g sugar
300ml Madeira
0.5g agar
Goose liver terrine
3gr sugar
885g milk
10g cognac
11g sea salt
2.5g whole allspice
800g foie gras
10g port wine
To serve
Truffle oil
1 slice of fresh black truffle
Sea salt
Method
Chestnut meringue
Mix all ingredientsin a mixer. Put on the baking tray. Dry in the oven at 100C for the first 40 minutes, then at 120C for 15 minutes.
Madeira jelly
Slightly vaporize Madeira with sugar, then add sugar, take off the fire. Gradually add soaked gelatine. Let harden.
Goose liver terrine
Clean and devein the foie gras. Soak in milk for 12 hours. Take out of the milk and dry with cloth.Marinade with cognac, sugar, sea salt, port wine and allspice for 12 hours. Then bake at 60* for 10 minutes. Wrap in a food wrap, freeze.Chip before serving.
Find out more about Vladimir’s culinary career