Presented by Eric Dequin & Stephane Carrade
Serve 4
Coconut & Carrot Fleurette Foam
500 ml carrot juice
500 ml coconut cream
15 ml lactacin
A pinch of salt
Cream of Green Pea
500 g frozen green peas
50 ml menthe leaf
250 g brown butter
250 g cream, warm
A pinch of salt
Chicken Broth & Morel Mushroom
Cooking oil, for sauteeing
12 chicken meat pieces
200 g fresh morel mushrooms
200 ml chicken stock
200 ml chicken demi-glace
200 ml port wine
10 preserved shallots
50 g butter
For the coconut & carrot fleurette:
Boil the carrot juice and coconut cream in a stock pot until reduced by half in volume. Stir in the lactacin and season with a pinch of salt. Set aside to cool, strain through a chinois and then transfer to a siphon. Set aside and chill.
For the cream of green pea:
Cook the green peas and menthe leaves in a pot of salted boiling water until tender. Strain and mash the green peas in a bowl and add in the brown butter and warm cream, mix well.
For the chicken broth & morel mushroom:
Heat a saute pan with cooking oil and saute the chicken pieces until it changes colour. Add in the morel mushrooms, chicken stock, chicken demi-glace, port wine, preserved shallots, and then thicken the broth with the butter.
To serve:
Ladle the chicken broth and morel mushroom into each deep serving plate. Pipe the coconut and carrot fleurette foam on top and finish off with the cream of green pea.