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An exquisite recipe by chef Andreas Caminada with goose liver, fresh goat's cheese and maize.
Maize ice cream
Preserved baby maize spears
Maize-seed oil Malto
Raw, marinated goose liver
Fresh goat's cheese
- Fresh goat's cheese 40 g, salted
- Maize-seed oil 20 ml
- Recipe category First course
- Recipe yield 1
Maize ice cream:
Peel the fresh maize cobs, remove yellow corn and cook in boiling salted water.
Bring cream and glucose to boil in a pan. Add the freshly cookid and the drained, tinned maize.
Blend for 10 minutes to achieve fine consistency.
Pass mixture through a fine-meshed, cone-shaped sieve. Freeze in ice cream maker or Pacojet.
Finely chop onions and chili. Sweat in olive oil. Stir in balsamic vinegar and reduce.
Grind maize corn and turkey breast in meat grinder.
Add cold stock, maize corn and turkey breast to onions and clarify.
Preserved baby maize spears:
Cut maize spears lenghthways into very thin strips, using a knife, a mandolin or a meat slicer.
Bring water, vinegar and spices to the boil.
Add to sliced maize spears, pour mixture into glass jar and sterilise. Alternatively, use immediately.
Maize-seed oil Malto:
Carefully knead the oil into the Maltodextrin.
Pan-fry at about 80°C to bring out flavours, then add some lemon zest.
Cut four round crisps from Brik pastry, about 6 centimetres in diameter each.
Spread with softened clarified butter and place between two silicon mats.
Bake in oven at 180°C till golden outside. Remove and leave to cool.
Grate the frozen liver with a Microplane grater and sprinkle on the crisps.
Raw, marinated goose liver:
Cut the goose liver into thin slices. Season to taste with salt and pepper.
Marinate in the wine and olive oil.
Fresh goat's cheese:
Use a round template cut-out to apply the cheese onto the plate in a circular pattern.
Drizzle the maize-seed oil on the assembled arrangement on the plate.
Apply the cheese to the plate with a circular template. Arrange maize and other items on plate for presentation.