Caviar Jelly with Cauliflower Cream
- 1 pound 2 ounces (500 g) lobster shells
- 2 1/3 fluid ounces olive oil (70 ml)
- 1 ounce onion (30 g)
- 1 ounce fennel (30 g)
- ¾ ounce celery (20 g)
- 1 ounce carrot (30 g)
- 1¾ ounces shallot (50 g)
- 1 small bouquet garni
- 1 tablespoon tomato paste
- 2 ¾ ounces caviar (80 g)
- 1 tablespoon mayonnaise
- a few sprigs of chervil
- coarsely ground pepper
Calf's Foot Jelly Broth
- 2 calf feet, split in half with bones detached
- 2½ tablespoons kosher salt
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Step 1: Calf's Foot Jelly Broth
Combine the calf's feet, bones, and 1½ teaspoons of the kosher salt in cold water. Bring to a boil.
Simmer for 2 minutes, then cool.
Transfer to a saucepan with 17 cups (4 liters) of water. Add the remainder of the salt, and let cook at a gentle simmer for 3 hours.
Strain through a conical strainer. Remove the flesh from one-half of a calf foot and cut into small dice. Measure out 5¼ cups (1.25 liters) of the resulting broth, and reserve.
Step 2: Cauliflower Cream
Bring the chicken broth to a boil with the blanched cauliflower. The cauliflower should be blanched ahead of time to remove its acrid taste. To do so, immerse the cauliflower in boiling salted water. Let boil for 2 to 3 minutes, then cool under cold running water and drain.
Add the curry powder. Cover with the lid, and cook for 20 minutes. Strain the cauliflower through a fine conical strainer.
Reduce the broth to 2 cups (500 ml).
Dissolve the cornstarch in ¼ cup (60 ml) of water.
Whisk in a ladle of cauliflower broth, then pour the mixture into the remaining boiling broth, whisking constantly for 3 minutes.
Mix the egg yolk with the whipping cream. Gently pour a ladleful of broth into the cream and stir. Pour the cream mixture into the pan while whisking. At the first sign of a boil, remove from the heat.
Blend everything together, then strain through a fine conical strainer. Adjust the seasoning.
Let cool completely. Adjust the consistency by adding heavy cream, if necessary.
Step 3: Seasoned Calf's Foot Jelly
Chop the lobster shells, and brown over high heat in a pan with 1 2/3 fluid ounces (50 ml) olive oil.
Dice the onion, fennel, celery, carrot, and shallot. Sweat the vegetables with the bouquet garni and the remaining olive oil in a saucepan over medium heat, without browning.
Add the vegetables to the lobster shells, and season with salt and coarsely ground pepper. Mix well, then stir in the tomato paste, 5¼ cups (1.25 liters) of the calf's foot jelly broth, and the reserved, diced calf foot.
Slowly bring to a boil. Let simmer for 20 minutes, skimming regularly.
Strain this jelly through a conical strainer. Return to heat and cook until only 2 cups (500 ml) of liquid remain. Let cool, then remove the fat that has floated to the surface.
Step 4: Clarification
Put the egg white into a terrine dish with 1 tablespoon of water. Break up with a whisk. Add the vegetables and crushed ice.
Bring the seasoned to a boil. Stir a ladle of boiling jelly into the egg-white mixture. Pour the mixture into the remaining jelly, stirring slowly.
When you have added the clarification ingredients, let the jelly cook at a very gentle simmer until clear. Moisten a thin cloth (cheesecloth), squeeze out as much water as possible, then line a strainer resting over a large bowl.
Add the star anise. Let cook at a gentle simmer for 30 minutes. Strain the jelly through the prepared cloth. Let cool, then chill completely.
Step 5: Plating
Warm the jelly very lightly to soften. Mold ¾ ounces (20 g) of caviar inside each of 4 consommé bowls. Pour 6½ tablespoons (100 ml) of syrupy jelly into each bowl. Let set in the refrigerator.
Pour 1/4 cup (50 ml) of cauliflower cream over the jelly. Garnish the edge of the cream with dots of mayonnaise tinted with chlorophyll. Garnish with a sprig of chervil and serve.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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