Hot Basil Gelatin Terrine with Vegetables and Fungi

By corlear

Note: The vegetables can be replaced by other types of vegetables or fruits, if the ones listed are not available.

Ingredients

• For the basil juice:
• 83/4 oz fresh basil
• 11/4 cup water
• For the basil terrine:
• 1 cup basil juice (see previous step)
• pinch powdered agar-agar
• salt
• For the vegetables and herbs:
• 4 baby wild asparagus
• 1 white asparagus
• 3/4 oz fresh baby peas
• 1 ripe tomato (31/2 oz)
• 3/4 oz baby broad beans, peeled
• 20 1/2 " Saint George's mushrooms
• For the junket foam:
• 2 1/2-cup sheep's milk junket
• 3 tbsp single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the ham rinds:
• 13/4 oz Iberian belly pork
• To finish:
• 21/2 tbsp virgin olive oil
• Maldon salt
• 4 small fresh fennel leaves
• 4 small mint leaves
• 4 small fresh tarragon leaves
• 4 small fresh chervil leaves

Details

Servings 4

Preparation

Step 1

For the basil juice:
1. Separate the leaves from the stem
2. Blanche the leaves for 10 seconds, plunge into iced water and drain.
3. Blend with the water in the food processor. Strain and then sieve the juices.

For the basil terrine:
1. Mix a ¼ of the basil juices and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and the rest of the seasoned basil juice. Whisk.
3. Pour a 1/10" thick layer in a square dish.
4. Leave to set in the fridge for at least 3 hours

For the vegetables and herbs:
1. Cut the tips off the wild asparagus.
2. Peel the white asparagus and cut into 1/10" cubes.
3. Blanche peas in salted boiling water for 10 seconds. Plunge into salted iced water.
4. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
5. Blanche in boiling water for 15 sec, drain using a slotted spoon and cool in iced water.
6. Peel, cut into quarters and scrape out the seeds. Cut 4 ¾ x ¾" squares.
7. Blanche the broad beans in boiling salted water for 6/7 seconds. Drain and peel.
8. If the mushrooms are clean, only trim the bases. If they are dirty, cut off the bases, plunge briefly in water, drain and dry in kitchen paper.

For the junket foam:
1. Strain the junket and use a funnel to fill the canister.
2. Foam and leave to rest in the fridge for 2 hours.

For the ham rinds:
1. Cut the belly pork into 1/5" cubes.
2. Fry gently in a frying pan until the pork turns into rinds.
3. Dry on kitchen paper.

Final Steps & Preparation:
1. Cut the basil gelatin into ¾ x 5" strips. Arrange on the left hand side of the plate and warm in the salamandra.
2. Season the vegetables with salt and sauté the vegetables separately in a little oil. Do not let them brown.
3. Arrange the hot vegetables separately on the gelatin in the following order, beginning at the top: tomato, peas, white asparagus, wild asparagus, St. George's mushrooms and broad beans.
4. Heat only the side of the plate with the terrine in the salamandra for 5 seconds.
5. Put the herbs and 3 rinds on top of the vegetables, so that each spoon has one type of herb.
6. Place the sheep's milk foam parallel to the gelatin. The foam should be approximately of the same volume and quantity as the gelatin.
7. Drizzle a circle of virgin olive oil around the foam and over the vegetables.
8. Sprinkle crystals of Maldon salt over the foam.