Rougié

Nouvelle recette!
Jet black

Yûki Higashizono (HIGHLINE)

Ingredients:

①【Foie Gras terrine with Shiitake mushrooms from Kagoshima and cocoa】
・350 g ROUGIE foie gras(per portion)
・10 g fine salt
・5 g trehalose
・10 g cocoa powder
・10 g burnt SHIITAKE powder※
・200 ml dried bonito consommé with Oolong tea

②【dried bonito consommé with Oolong tea】
・600 ml Veal consommé
・10 g dried bonito
・10 g Oolong tea

③【SHIITAKE purée with cocoa】
・20 g oinion
・100 g SHIITAKE (Kagoshima)
・100 g Paris mushrooms
・50 ml whipping cream
・200 ml poultry broth
・50 g cacao en poudre

④【poultry mousse from Kagoshima (KURO SATSUMA DORI)】
・100g chicken breast
・50 ml whipping cream
・10 ml poultry juice
・5 g bamboo charcoal powder
・5 g Burnt Shiitake powder

⑤【Burnt SHIITAKE biscuits with cocoa】
・200 g Shiitake purée with cocoa
・50g flour (45 type)

⑥【green oxalys oil】
・50 g Oxalis
・50 ml olive oil
・5 Shimeji mushrooms from Kagoshima (small)
・8 oxalis
・gold powder in spray PM

Déroulement

①【Foie Gras terrine with Shiitake mushrooms from Kagoshima and cocoa】
1・Devein the foie gras, salt it (3% of the total weight of foie gras) and let it macerate during 22 hours in trehalose.
2・Cook the foie gras in dried bonito consommé with Oolong tea, heated at 45°C until core temperature reaches 45°C.
3・Drip dry.
4・3Dust with cocoa powder and burnt Shiitake powder. Shape as a cylinder and wrap in plastic film. Keep in the fridge.

②【dried bonito consommé with Oolong tea】
1・Brew veal consommé with dried bonito and Oolong tea, then strain.

③【SHIITAKE purée with cocoa】
1Sweat onions. Add Paris and Shiitake mushrooms. Keep on sweating.
2Add poultry broth and simmer.
3Once reduced, mix with cream and cocoa powder.

④【poultry mousse from Kagoshima (KURO SATSUMA DORI)】
1・Mix all liquids and strain.
2・Incorporate the powders of bamboo charcoal and of burnt Shiitake within ½ of the mixed liquids to make the black mousse and the white mousse.
3・Coat the silicone mold with mousses. Cook in steam oven at 80°C for 3 minutes.

⑤【Burnt SHIITAKE biscuits with cocoa】
1・Add the flour to the Cocoa-Shiitake powder. Spread on silpat, then cook at 140°C for 15 minutes.

⑥【green oxalys oil】
1・Mix all ingredients and strain.

⑦【plating up】
1・Roll mousse (④) on the terrine(①). Keep in the fridge. Cover with gold powder with a spray.
2・On a plate, place all elements (①~⑥) harmoniously. Place the blanched SHIMEJI mushrooms and the grilled green oxalis. Sprinkle bamboo charcoal.

※【burnt SHIITAKE powdeer】
Grill and dry Shiitake mushrooms, then mix.