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Fotografía Chef Signature Chef

 

METHOD 

  1. Cut the liver into slices 1cm thick, giving 12 slices. Cook in the butter over a low heat, leaving pink in the middle.
  2. Cut the pastry into squares of 5cm x 5cm.
  3. Heat the sugar in a little water to dissolve it.
  4. Place the pastry squares in a baking dish and brush with the sugar syrup. Grate some orange zest onto four of the...

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METHOD 

  1. Cut the liver into slices 1cm thick, giving 12 slices. Cook in the butter over a low heat, leaving pink in the middle.
  2. Cut the pastry into squares of 5cm x 5cm.
  3. Heat the sugar in a little water to dissolve it.
  4. Place the pastry squares in a baking dish and brush with the sugar syrup. Grate some orange zest onto four of the squares and sprinkle the almond flakes over the other four. Bake in an oven at 160ºC for 4 minutes.
  5. Peel and core the pears, dice and poach with the sugar the white wine and a little water until soft.
    Once cooled pass through a sieve. Season and add the cinnamon the mascarpone and a little of the poaching water until a smooth mixture is obtained.
  6. Heat the shallots, sugar and olive oil in a pan, stirring while the sugar slowly caramelises. Deglaze with the red wine and simmer for 1 hour.
  7. Place a slice of the liver on the plate then a layer of the almond pastry then the pear puree. Follow with another slice of liver a square of orange pastry, puree, liver and more puree. Spoon the shallot sauce around the gateau.

 

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Ingredients 4 persons
  • FOR THE LIVER
  • 320g goose liver
  • 40g butter
  • Salt
  • FOR THE PASTRY
  • 8 squares of phyllo pastry
  • 50g sugar
  • 1 orange
  • 30g flaked almonds
  • FOR THE PEAR PUREE
  • 150g Williams pears
  • 80g mascarpone
  • 20g sugar
  • 60ml white wine
  • cinnamon
  • Salt
  • White pepper
  • FOR THE SHALLOT SAUCE
  • 120g shallots
  • 40g sugar
  • 25ml red wine (merlot)
  • 50ml olive oil
  • pink peppercorns.
Recipes. The Cook & Chef Institute