Giant Ravioli with Chanterelles and Blackcurrants

By corlear

Ingredients

• For the yellow chanterelle stock:
• 2.2 lb trimmings and pieces of yellow
• chanterelles
• 4 1/2 cups water
• 0.4 º olive oil
• salt
• For the hot yellow chanterelle gelatin:
• 11/4 cup yellow chanterelle stock (see previous step)
• pinch powdered agar-agar
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• For the pine oil:
• 1/3 cup sunflower oil
• 4 oz young pine cones
• For the sautéed yellow chanterelles:
• 2 oz yellow chanterelles (3/4" each)
• For the Iberian belly pork cubes:
• 3/4 oz Iberian belly pork
• For the pine mousse:
• 1/2 cup single cream (35% fat)
• drop pine oil (see previous step)
• For the blackcurrant sauce:
• 3 tbsp blackcurrant purée
• 3/4 tbsp water
• 3/4 tbsp pine oil (see previous step)
• To finish:
• 4 small fresh fennel shoots
• 4 small fresh basil leaves
• 4 small fresh mint leaves
• 4 small fresh tarragon leaves
• salt

Details

Servings 4

Preparation

Step 1

For the yellow chanterelle stock:
1. Time the base of the stems of the yellow chanterelles
2. Wash in water to remove any dirt. Dry thoroughly on kitchen paper.
3. Sauté the yellow chanterelles in small batches until they are golden brown.
4. Mix with the water and boil over a low heat for 30 minutes. Remove from the heat and leave to rest for 20 minutes. Sieve.
5. Reduce until you have 1¼ cup of tasty yellow chanterelle stock. Season with salt.

For the hot yellow chanterelle gelatin:
1. Mix the yellow chanterelle stock and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the gelatin and dissolve. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even 1/10" layer of gelatin.
7. Leave to set in the fridge for at least one hour.

For the pine oil:
1. Roughly cut up the young pine cones and cover them with oil.
2. Panfry at 160ºF for 2 hours. Leave to cool with the pine cones left in the oil for 24 hours.

For the sautéed yellow chanterelles:
1. Time the base of the stems of the yellow chanterelles
2. Wash in water to remove any dirt. Dry thoroughly on kitchen paper and keep on one side.

For the Iberian belly pork cubes:
1. Soak the belly pork in cold water to remove the salt.
2. Cut into ½ x ½" cubes.

For the pine mousse:
1. Whisk the cold cream lightly.
2. Fold the pine oil into the semi-whipped cream. Fold it in carefully and working it from the bottom to the top to get a smooth mousse.

For the blackcurrant sauce:
1. Mix the blackcurrant purée with the water and strain.
2. Add the pine oil making sure that the mixture does not emulsify. It is a split sauce.

Final Steps & Preparation:
1. Heat a non-stick frying pan. Add the cubes of Iberian belly pork and heat until they are transparent in color.
2. Season the yellow chanterelles with salt and place them next to the pork cubes. Sauté lightly and drain off any excess fat.
3. Take the hot yellow chanterell gelatin slices and use 2 circular pastry cutters of 1½" and 3" in diameter and cut 4 circles of each side.
4. Make a 3" diameter circle of pine oil in the bottom of a plate. Use a damp spatula to lift up an 3" circle of hot gelatin and place it on the bottom of the plate.
5. Place a soup spoon of pine mousse on the gelatin circle and cover it with a 4" diameter circle of gelatin. Making sure that you keep the volume of the pine mousse.
6. Place the sautéed hot yellow chanterelles and the cubes of Iberian belly pork on the ravioli, around the edge.
7. Drizzle two spoonfuls of blackcurrant purée and pine oil around the ravioli.