A very different take on the well-loved chicken caesar salad. We have taken the traditional dish, kept all the amazing flavours, but completely changed the texture of each element to well and truly “Sosarise” this recipe.
Chicken espuma
Ingredients500g water |
MethodBlend all the ingredients together and pour into the espuma gun, add 2 chargers and then leave in the fridge for 30 minutes before use.
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Parmesan pannacotta
Ingredients300g double cream
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MethodAdd all ingredients to the pan and bring to the boil. Once boiled pour the mixture into a tray. Leave to cool and set. Once set, beat back mixture to a smooth pipeable cream and place in piping bag. |
Pork airbag
IngredientsSosa Pork Airbag Granite |
MethodFry the pork airbag at 180c until completely puffed up, then season to taste with mushroom stock powder and salt if required. |
Lettuce and rocket caviars
Ingredients60g rocket |
MethodBlanch and refresh the rocket, then place in the thermomix with the lettuce to obtain a puree (some water may be required) add the Vegetable Glace to taste. Weigh 250g of the mixture into a pan and add the Vegetal Setting Powder then bring to the boil. Once boiled, using a syringe drop the mixture in to oil to create the caviar effect. Once they have all dropped to the bottom they can then be sieved, rinsed under cold water and served. |
To serve
Anchovies
Parmesan shavings
This dish has been well and truly Sosarised!
