Friday, January 21, 2011


yields eight servings

75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar

Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.

100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg

In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.

75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup

Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.

To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted

To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.

bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012

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