Chicken ice cream with cream cheese frosting in a beech
Ingredients
Chicken fillet 50g.
Buko cheese 50g.
Mustard 2g.
33% cream 15g.
White wine vinegar 5g.
Garlic 1g.
Sea salt 1g.
White pepper 1 g.
20g cream sauce.
Chips of bread 3pc.
Chips tomato 1pc.
Red currant 2g.
Balsamic Cream 5g.
Black spaghetti 1pc.
Flowers, mikrozelen
Ice cream of chicken. Chicken, boil until tender. Grind to Cooter with mustard, cheese, cream, vinegar and garlic. Bring to taste with salt and pepper . In working Cooter pour liquid nitrogen. Or pass through pakodzhet . The amazing texture and taste. Tamping not put air mass on silicone forms. Remove a shocker for 10 minutes. Remove from the molds and coated in a creamy sauce. To do this in a container with lots of sauce omit the ice cream.Creamy sauce . Concentrated chicken broth , cream and gelatin. Bring to taste.Chips of bread. The first bread I make myself , to be precise it is a roll with prunes , sunflower seeds on rye flour. On the slicer to cut thin slices , cut ring. I breed in vegetable oil , dry brush the chicken broth and grease . Then land at T = 70 ° C * .Chips of tomatoes. In tomato flavor enhancer contains in natural form . To obtain a clean chips , you need to follow the desired thickness and temperature. On the slicer to cut tomatoes 3mm, salt , pepper mixture of peppers , dried on a silicon mat at T = 60 ° C *
Buko cheese 50g.
Mustard 2g.
33% cream 15g.
White wine vinegar 5g.
Garlic 1g.
Sea salt 1g.
White pepper 1 g.
20g cream sauce.
Chips of bread 3pc.
Chips tomato 1pc.
Red currant 2g.
Balsamic Cream 5g.
Black spaghetti 1pc.
Flowers, mikrozelen
published 09/11/2013