Serving Size: 12
Amt | Ingredient |
2 lbs. | chicken, lean meat for mousse |
2 ea. | egg yolks |
½ qt. | heavy cream |
to taste | salt |
to taste | white pepper |
2 tbsp. | red bell pepper, diced and sautéed |
1 ea. | puff pastry sheet |
3 ea. | crepes |
2 ea. | eggs, beaten |
4 ea. | 3-inch pieces of Telaggio cheese, sliced 1-inch thick and frozen |
12 ea. | fresh basil leaves, blanched |
2 cups | pomegranate juice, cooked & reduced to a paint texture |
for a garnish | mache leaves |
for a garnish | pomegranate seeds |
Procedure:
- Work the chicken in a robot coupe with the salt and pepper and the egg yolks into a paste, and add the cream to get a smooth but firm texture.
- Chill over an ice bath and fold in the sautéed red peppers when cooled down.
- Egg wash half of the puff pastry sheet and fold over the other half, and press together.
- Roll out slightly, length and width, and fit into a form mold to assemble the “en croute.” Egg wash the inside of the dough, then fit with crepes to work with half of the length of the form mold (only need to prepare 12 orders). Fill halfway through the cavity with the mousse.
- Take the frozen telaggio and wrap with the basil leaves and set in the center of the cavity. Fill over the top of the cavity with the rest of the mousse. Tap down on the table to release any air.
- Egg wash over the mousse, cut and fit the remaining crepes, egg wash over the top, and close with the puff pastry.
- Turn out from the form mold onto a sheet pan lined with parchment paper, and egg wash the top.
- Bake at 475º F. for 5 to 7 minutes to get golden brown; transfer oven to 350º F. and bake for 25 minutes more.
- Remove from oven and allow to rest for 40 minutes before slicing, to minimize the run of the cheese.
More Info
ClubCorp Unveils Healthy Dining Options Menu | View photo gallery of menu items here
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