Gastronomixs

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.

Leg of hare bonbon with beetroot and coffee

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1500

g

leg of hare

10

g

vadouvan

1100

g

butter

200

g

medium sherry

170

g

shallots

6

cloves

garlic

100

g

whipping cream

50

g

Procrema

10

 

beetroot

100

g

coffee beans

2

g

Kappa

Preparation method

  • Place the garlic, shallots, and vadouvan in a hot pan with a little olive oil.
  • Add the legs of hare and fry together with the vegetables until seared.
  • Deglaze the pan with the sherry and add enough game stock to cover the hare. Braise the hare until done.
  • Leave to cool and remove the flesh from the bone.
  • Blend the meat and butter together in a blender until smooth.
  • Freeze 400g of this mixture in a Pacojet cup.
  • Churn the mixture three times.
  • Place the mixture in a pot and add the whipping cream and the Procrema.
  • Churn once more with the blade of the Pacojet.
  • Pipe the mixture in a Flexipan spherical mould and freeze.
  • Run the beetroot through the juicer and pull vacuum the juice with the coffee beans.
  • Allow to infuse in a hot water bath at 90°C for two hours.
  • Bring 250g of this juice to the boil together with the Kappa.
  • Use a toothpick to dip the balls in the jelly.
  • Remove the toothpicks using a twisting movement and allow to defrost before serving.

Serving suggestions

  • Can be served slightly warm or at room temperature.
  • Serve as an amuse-bouche with a celeriac crème.
  • As a side dish for a main course with several preparations of hare.

Previous page