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Bavarian way hen in white - Benkku81
Cuisine et Traditions

Bavarian way hen in white

Bavarian presented in successive layers of mousse of chicken and vegetables glued and lightened with whipped cream, presented on a bed of onion.
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Chef :
Réalisé le :
Famille :
Bavarian way hen in white
Temps de préparation : 50 min
Temps de cuisson : 105 min
Temps de repos : 0 h
Temps total : 3h35min
Nbre de couvert : 8

Ingrédients

Chicken (about 2 kg) : 1
Carrots : 400 g
Onion : 200 g
Leek (white) : 2
Celery : 1
Cube chicken broth : 1 (we prefer a chicken stock fresh if possible)
Salt, pepper

Sauce
Flour : 50 g
Butter : 50 g
Fresh cream : 125 g
Eggs (yellow) : 4

Bavarian
Foam chicken
Gelatin: 4 sheets
Foam core
Whipping cream : 2+3 dl
Gelatin: 4 sheets

Finish
Gelatin: 1 sheet

1) Peel the carrots, onions and celery.
Detail the carrots into slices of about 0.5 cm, the onions and the leeks in the district, the celéri in q of about 3 cm long.
Wash the trim under the running water.
2) Put all the elements in a Dutch oven (chicken, trim, bottom).
Wet and let it simmer little broth for 90 minutes.
3) Prepare a roux blanc with the butter and the flour.
Pour 1 liter of broth, until you get the desired consistency.
Clarify the egg yolks and combine with the thick cream. Pour this mixture in the bechamel.
4) Chop the chicken meat to the meat grinder (grid average) or failing that, the chopper of the robot.
Take 3 dl of sauce (see part 4) and stir in the gelatine previously softened in cold water.
Stir in the minced chicken.
Mold.
5) Take the carrots and chop the meat grinder (fine grid) or to default to the chopper of the robot.
Boil the whipping cream (2dl) and stir in the gelatine previously softened in cold water.
Stir in carrots, chopped and mix.
Fold in the whipped cream (3dl) to the core.
Place it on the foam of chicken, a layer of leeks (from the broth) and place over the foam core.
6) Unmould the bavarian (dive very quickly to the bottom of the mold in hot water) and place on a bed of onions (from the broth).
Incorporate the gelatin, previously softened in cold water, in the rest of the sauce (see part 4). Pass the jelly thus obtained with the brush on the top of the bavarian.
Place a celery stalk on the bavarian. It is possible to serve the bavarian with jasmine rice.

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