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Leg of hare bonbon with beetroot and coffee

A leg of hare crème dipped in a beetroot and coffee jelly.

Creation by Thijs Punte, De Swarte Ruijter restaurant, Holten, the Netherlands.

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Allergens and dietary requirements

  • Mustard
  • Celery
  • Cow's milk
  • Sulphite
  • Lactose

Ingredients

1500
g
leg of hare
10
g
vadouvan
1100
g
butter
200
g
medium sherry
750
ml
game stock
170
g
shallot
6
cloves
garlic
100
g
whipping cream
50
g
Sosa Procrema
10
raw beetroots
100
g
coffee beans
2
g
Kappa

Scale recipe

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