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Michelin-starred chef Thierry Voisin shares his Soy Milk Cream Poultry Tiramisu recipe with "Taste"

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Michelin-starred chef Thierry Voisin shares his Soy Milk Cream Poultry Tiramisu recipe with "Taste"
By Sophie Claudet  & Robert Hackwill

Ingredients:

  • 400g poultry

  • 20cl poultry stock

  • 4 egg yolks

  • 5cl water

  • 30g soy milk cream

  • 30g whipped cream

  • Salt

  • 1 gelatine sheet

  • 1 lobster

  • 20cl lobster consommé

  • 2 gelatine sheets

  • 3 drops of olive oil

  • Chives

  • Flowers

  • Celery

Step by step :

  • Whisk the egg yolks till creamy
  • Add the gelatine
  • Add the poultry, cooked and puréed, then the soy milk cream, followed by the whipped cream
  • Pour into a ramekin, verrine, or similar small bowl
  • Place the carved lobster on top , and the celery for that extra crunchiness

Presentation :

  • Top off the plate with the lobster aspic, flower petals, and the chives