A kind of brain pudding, an innovative recipe that combines English culinary tradition with a surprising ingredient, the brain, which becomes the protagonist of this refined dish. This pudding, delicate and flavorful, is perfect for those who want to try something different and impress with culinary creativity.
To start, we need about 200 grams of beef brain, which we will blanch to remove impurities and prepare for cooking. Blanching is done by boiling the brain in water with a splash of vinegar for a few minutes, then draining and letting it cool. Next, we move on to preparing the flavored milk. In a pot, we add 300 ml of milk, to which we add a bay leaf, half a finely chopped onion, a sprig of fresh thyme, and a few sweet peppercorns. We let it simmer on low heat for about 10-15 minutes, being careful not to let it boil.
After the milk has infused the flavors, we strain it and let it cool slightly. In a bowl, we combine 100 ml of fermented cream, 100 ml of whipping cream, and one egg, mixing well until homogeneous. Then, we cut a few cubes from a fresh baguette, about 100 grams, and soak them in the infused milk to absorb the flavors. We add the bread cubes to the cream and egg mixture, mixing carefully not to crush the cubes.
Once we have finished preparing the composition, we add the blanched brain cut into small pieces and mix gently. We let the mixture sit for a few minutes, during which we butter the cups to prevent the pudding from sticking. We fill the cups with our mixture and arrange them in a tray with hot water to bake them in a bain-marie. We set the oven to 180 degrees Celsius and let the pudding bake for 30 minutes.
Meanwhile, we prepare a fresh vinaigrette from 50 ml of olive oil, 25 ml of balsamic vinegar, a teaspoon of sugar, and a pinch of salt, mixing well to combine the ingredients. We add salad leaves and slices of tomato to the vinaigrette, letting them marinate a bit.
Once the pudding is ready, we take it out of the oven and let it cool slightly. We place each portion on a bed of salad and drizzle Spanish brown sauce on top, adding a touch of elegance to the dish. This brain pudding, served with fresh salad and sauce, will surely delight the taste buds, offering a unique culinary experience. Enjoy your meal and courage to explore new flavors!
To start, we need about 200 grams of beef brain, which we will blanch to remove impurities and prepare for cooking. Blanching is done by boiling the brain in water with a splash of vinegar for a few minutes, then draining and letting it cool. Next, we move on to preparing the flavored milk. In a pot, we add 300 ml of milk, to which we add a bay leaf, half a finely chopped onion, a sprig of fresh thyme, and a few sweet peppercorns. We let it simmer on low heat for about 10-15 minutes, being careful not to let it boil.
After the milk has infused the flavors, we strain it and let it cool slightly. In a bowl, we combine 100 ml of fermented cream, 100 ml of whipping cream, and one egg, mixing well until homogeneous. Then, we cut a few cubes from a fresh baguette, about 100 grams, and soak them in the infused milk to absorb the flavors. We add the bread cubes to the cream and egg mixture, mixing carefully not to crush the cubes.
Once we have finished preparing the composition, we add the blanched brain cut into small pieces and mix gently. We let the mixture sit for a few minutes, during which we butter the cups to prevent the pudding from sticking. We fill the cups with our mixture and arrange them in a tray with hot water to bake them in a bain-marie. We set the oven to 180 degrees Celsius and let the pudding bake for 30 minutes.
Meanwhile, we prepare a fresh vinaigrette from 50 ml of olive oil, 25 ml of balsamic vinegar, a teaspoon of sugar, and a pinch of salt, mixing well to combine the ingredients. We add salad leaves and slices of tomato to the vinaigrette, letting them marinate a bit.
Once the pudding is ready, we take it out of the oven and let it cool slightly. We place each portion on a bed of salad and drizzle Spanish brown sauce on top, adding a touch of elegance to the dish. This brain pudding, served with fresh salad and sauce, will surely delight the taste buds, offering a unique culinary experience. Enjoy your meal and courage to explore new flavors!
Ingredients
Cream Milk Fermented cream Cream of sour cream Cream of whipped cream Franzelain Sweet pepper Bay onion Onion Lettuce Tomatoes Vinegar, oil, salt, sugar Brown sauce