Wow your guests with this dazzling Christmas showstopper using the fantastic products from Essential Cuisine and Sosa.
600g turkey breast
2 whole eggs
2 egg yolks
200ml double cream
Salt and pepper to taste
Blend the turkey breast until smooth.
Add the eggs and egg yolks. Blend again. Add salt and pepper.
Add the cream to make a smooth mousse. Roll a ball of this in clingfilm and poach in boiling water until hard.
Check consistency and taste. Correct both, then chill until needed.
500g turkey thigh, skinned, trimmed and diced
200ml red wine
1 carrot, peeled and fine brunoise, blanched
1 parsnip, peeled and brunoise, blanched
20g flat parsley, chopped
Gently fry the diced turkey thigh, until starting to colour.
Add the wine and reduce by two thirds. Add the stocks and simmer gently until the turkey is cooked.
Strain out the thigh and set aside.
Continue to reduce the stocks until quite thick. Mix back into the thighs with the vegetables and the parsley. Set in a deep container. When set, cut into 4cm cubes.
Premier veal jus bubble
Mix the veal jus into the 500ml water. Bring to the boil, whisking constantly. Simmer for 2 minutes. Blend in the gluconolactat. Set aside, preferably overnight.
Blend the alginate into the 1ltr water. Spoon the veal jus into the alginate solution. Leave for approximately 1 minute or until starting to set, then carefully remove and refresh in a bowl of clean water. Set aside until needed.
Lay out the creppinette. Spoon a square of mousse into the middle. Place a cube of turkey leg jus onto this, then cover the tops and sides with more mousse. Wrap gently with the creppinette. Set in the fridge for 15 minutes.
Fry gently on all side in a little butter until starting to colour. Bake in the oven for 15-20 minutes 180°C until firm to the touch.
Place in centre of the plate. Heat the veal jus bubble in water and place on top.
Garnish with seasonal vegetables.
Recipe courtesy of Robin Dudley, Essential Cuisine