Ingredients for 8 servings:
For the parfait: 500 g veal brains (peeled and drained overnight), 1 shallot, 40 g butter, salt, freshly ground pepper, juice of 1/2 lemon, 7 sheets of gelatine, 125 g sweetened whipped cream, 40 ml veal stock, 40 ml white port, 10 ml Noilly-Prat vermouth, 50 g spinach leaves, 16 cooked crayfish tails.
For the Bénédictine jelly: 3 sheets gelatine, 1/8 liter dry white wine, 80 ml Bénédictine.
For garnish: salad leaves, oil, vinegar.
- Cut the brains into pieces. Peel and gently brown the shallot in butter.
- Add the brain pieces and brown briefly. Season with salt, pepper, and lemon juice. Purée and strain the mixture.
- Soften gelatine in cold water. Whip the cream and chill. Boil veal stock with port and Noilly-Prat. Squeeze gelatine and dissolve in the hot liquid.
- Combine with the brain purée and chill until it begins to set. Fold in the whipped cream gently.
- Wash and blanch spinach, then dry. Line a 750 ml terrine with spinach leaves. Fill halfway with parfait mixture. Arrange crayfish tails side by side on top. Cover with remaining mixture, leaving 1 cm from the edge. Refrigerate to set.
- For the jelly: Soften gelatine in cold water. Heat white wine with Bénédictine. Dissolve squeezed gelatine in the warm mixture. Pour over set parfait to fill terrine.
- Just before serving, unmold the parfait, slice into finger-thick pieces, and plate with seasoned salad leaves.
Source: The New Kitchen
