Coconut Emulsion Pigeon with Coffee Polenta
Foamy white clouds drift dreamily over a flight of deep island flavours, and tenderly yielding fowl
60 min.
Difficult
Here is what you need
Ingredients
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- pigeons around 450 g each
- 50 g of corn polenta
- 300 ml of milk
- capsules of Master Origin India Grand Cru
- 60 g of butter
- 100 ml of unsweetened coconut milk
- 200 ml of liquid cream
- 1/2 parts of fresh coconut
- 1 bouquet of water mint
- 5 g of carrots
- 5 g of celery
- 2 g of smoked bacon
- 5 g of shallot
- 2 g of salt
- 2 pigeon carcasses
- pigeon innards (2 hearts and 2 livers)
- 1 ml of balsamic vinegar
- 1 ml of soy sauce
- a pinch of Madres curry
- sauté pan
- blender
- pan
- sieve
- saucepan
- whisk
Materials
- sauté pan
- blender
- pan
- sieve
- saucepan
- whisk
How to make !
- Take 2 capsules of Master Origin India Grand Cru and remove the ground coffee inside, gently wrap it in a cloth and infuse it in milk for about 30 minutes at 70° C
- Roast the polenta in a sauté pan with brown butter
- Moisten with the infused milk and cook for 30 minutes stirring constantly
- With the other two "Creator" coffee capsules make two coffees of 40ml each, cool quickly, mix with cream and whip
- Sauté the pigeon carcasses in a pan, browning them well
- Add the bouquet garni
- Moisten with water to cover and pour in the balsamic vinegar and soy sauce
- Cook for 2 hours
- Strain the juice through a sieve and set aside to cool
- Dress and truss the pigeons
- Grate the coconut finely
- Sauté the shallot in a saucepan, moisten with coconut milk and season with a pinch of salt
- Reduce the pigeon juices and combine them with the giblets
- Mix well beforehand
- Put all of this through the sieve and add a pinch of curry
- Cook the pigeon on its sides at very low heat for 45 minutes
- Warm the polenta and add the whipped cream and mix well using a whisk
- Emulsify the coconut milk
- Finish:
- Shape a quenelle of polenta on the plate, and place the grated coconut next to it, topping with coconut milk emulsion
- Dribble pigeon sauce on the plate
- Take the two threads out, remove the thighbones and arrange on the polenta
- Garnish with a few leaves of water mint
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Coconut Emulsion Pigeon with Coffee Polenta
- 60 min.
- Difficult
Materials
- sauté pan
- blender
- pan
- sieve
- saucepan
- whisk
Recommended Nespresso coffees
Ingredients
- pigeons around 450 g each
- 50 g of corn polenta
- 300 ml of milk
- capsules of Master Origin India Grand Cru
- 60 g of butter
- 100 ml of unsweetened coconut milk
- 200 ml of liquid cream
- 1/2 parts of fresh coconut
- 1 bouquet of water mint
- 5 g of carrots
- 5 g of celery
- 2 g of smoked bacon
- 5 g of shallot
- 2 g of salt
- 2 pigeon carcasses
- pigeon innards (2 hearts and 2 livers)
- 1 ml of balsamic vinegar
- 1 ml of soy sauce
- a pinch of Madres curry
Inspirations
How to make !
- Take 2 capsules of Master Origin India Grand Cru and remove the ground coffee inside, gently wrap it in a cloth and infuse it in milk for about 30 minutes at 70° C
- Roast the polenta in a sauté pan with brown butter
- Moisten with the infused milk and cook for 30 minutes stirring constantly
- With the other two "Creator" coffee capsules make two coffees of 40ml each, cool quickly, mix with cream and whip
- Sauté the pigeon carcasses in a pan, browning them well
- Add the bouquet garni
- Moisten with water to cover and pour in the balsamic vinegar and soy sauce
- Cook for 2 hours
- Strain the juice through a sieve and set aside to cool
- Dress and truss the pigeons
- Grate the coconut finely
- Sauté the shallot in a saucepan, moisten with coconut milk and season with a pinch of salt
- Reduce the pigeon juices and combine them with the giblets
- Mix well beforehand
- Put all of this through the sieve and add a pinch of curry
- Cook the pigeon on its sides at very low heat for 45 minutes
- Warm the polenta and add the whipped cream and mix well using a whisk
- Emulsify the coconut milk
- Finish:
- Shape a quenelle of polenta on the plate, and place the grated coconut next to it, topping with coconut milk emulsion
- Dribble pigeon sauce on the plate
- Take the two threads out, remove the thighbones and arrange on the polenta
- Garnish with a few leaves of water mint