Cream cheese 100g
Milk 80g
Chicken stock or another one 100g
4 gelatin leaves, soaked in cold water 8g
Whipping cream 160g
Chervil 1TS
Chive 1TS
Salt, pepper, nutmeg
Vinaigrette 100ml
1 smoked duck breast
Mushroom 100g
1. Melt the cream cheese with cold milk. (The texture of the cheese should be soft.)
2. Put the softened gelatin leaves in the boiled chicken stock.
3. Mix well the softened cheese, warmed stock and finally whipping cream. Put them in the preferred mould and leave it in the refigerator for 2hours.
4. Slice the smoked duck breast and cut mushrooms into long strips.
5. Arrange the smoked duck breast, mushrooms, herbs and vinaigrette un the plate.
6. Garnish with endives and tomatoes for the decoration.
출처: cordonbleu, executive chef's recipe