The black pudding, skinless of course, is mixed with grated
speculoos, soaked gelatine leaves dissolved in veal stock and
a few spoonfuls of whipped cream.
Besides the mousse: a spoonful of gel, made of boiled apple
juice with agar agar.
The finishing touch is done with mustard seeds soaked in
water with white balsamic vinegar. Garnish with grated
speculaas. A color touch can be given with mint leaves.
mousse of black pudding
with caramelized biscuits
apple juice
agar agar
mustard seeds
white balsamic
mint leaves
black pudding
speculaas
gelatine
veal stock
cream
The black pudding, skinless of course, is mixed
with grated speculoos, soaked gelatine leaves
dissolved in veal stock and a few spoonfuls of
whipped cream.
Besides the mousse: a spoonful of gel, made of
boiled apple juice with agar agar.
The finishing touch is done with mustard seeds
soaked in water with white balsamic vinegar.
Garnish with grated speculaas. A color touch
can be given with mint leaves.
mousse of black
pudding with
caramelized biscuits
apple juice
agar agar
mustard seeds
white balsamic
mint leaves
black pudding
speculaas
gelatine
veal stock
cream
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
