This week on Health Appetite, Chef Kate Lawlor creates a healthy Chicken Liver Crème Brûlée with Blue Cheese Frozen Yoghurt.
Blue cheese frozen yogurt:
- 400 ml sheep’s milk yoghurt
- 100 ml semi-skimmed milk
- 1 tablespoon of natural honey
- 50 g sheep’s blue cheese, frozen
Chicken liver crème brûlée:
- 100 ml port
- 100 ml brandy
- 1 shallot, diced
- 1 sprig of thyme
- 200 g chicken livers, sliced
- 2 eggs
- 200 g butter, diced (room temperature)
- 63 ml cream
- 3 ziplock bags
Pumpkin seed crisp:
- 50 g + 7 tablespoons chopped pumpkin seeds for garnish
- 11 sheets of platinum-grade gelatine
- Water for soaking
- 14 thin slices sourdough toast (to serve)
Dietitian’s Tip: Replace the sourdough toast with a rye cracker for increased fibre.
Start with the Blue Cheese Frozen Yoghurt.
- Combine the yoghurt, milk and honey in a bowl. Mix well, cover and cool in the fridge for 30 minutes.
- Place chilled mixture in an ice-cream machine – follow the machine’s instructions and churn until almost set.
- Turn off the machine and, using a large-holed grater, grate in the frozen blue cheese.
- Churn again until set, then transfer to a freezer-safe container and keep in the freezer until just before you’re ready to serve.
Next prepare the Chicken Liver Crème Brûlée.
- Preheat the oven to 110°C. Heat the port, brandy, diced shallot and thyme in a small pot over a medium-heat and reduce until syrup-like.
- Fill a large pot two-thirds of the way up with water and bring to 50°C. Crack the eggs into one ziplock bag, put the butter into another and the sliced chicken livers into a third ziplock bag.
- Remove the air from the bags and seal them. Place the three zip locks bags into the pot of water. Keep water at a constant temperature of 50°C for 10 minutes (check temperature after 5 minutes and adjust if necessary).
- After 10 minutes put the livers and eggs in a blender. Add the port reduction, pouring it through a sieve to remove the thyme and shallot.
- Begin to blend on a low setting and slowly add the melted butter and cream. Once well-blended pass the mix through a sieve. Divide the mix between 7 ramekins and place on a slip mat in a roasting tray.
- Carefully pour warm water into the roasting tray until halfway up the ramekins. Cover the tray in cling film and put in the pre-heated oven for 20 minutes. Using a cooking thermometer check that the crème brûlées have reached 70°C. Once cooked, remove from tray and leave to cool.
Finally, make the Pumpkin Seed Crisp.
- Preheat the oven to 200°C. Soak the gelatine in water until it softens. Squeeze the excess water from the gelatine and place in a pot with ½ tablespoon of water.
- On a low heat slowly melt the gelatine before adding the pumpkin seeds. Pour the mix onto a silicone mat and spread out evenly.
- Place the mix in the oven for 5-8 minutes until nicely browned. Remove from the oven and while still hot use a circular cutter to cut into crisps.
- Chop 7 tablespoons pumpkin seeds and lightly salt them. Toast gently on a baking tray in the oven until fragrant but not brown (1-2 minutes).
- Remove the frozen yoghurt from the freezer.
- To serve, place a pumpkin seed crisp on top of each crème brûlée. Place a spoon of toasted pumpkin seeds beside it, add a scoop of frozen yoghurt on top and two sourdough toasts to the side.
Nutritional information (per serving):
Fat: 41 g
Sugar: 3 g
Fibre: 2 g