Pigeon liver and heart cream

1	shallot
80 grams	pigeon hearts and livers
25 grams	madeira
Half a leaf or 0.8 grams	gelatin
75 grams	cream
15 grams	egg yolk
10 grams	butter

Cut the shallot in half and clean it. Then slice it in thin slices. Now add a drizzle of oil in a frying pan and pan fry the shallot together with the pigeon hearts and livers. Directly season with salt. Once a nice golden color starts to form deglaze the pan with the Madeira wine and let this vaporize. Then transfer it on a tray and let it cool down in your fridge. Meanwhile soak the gelatin in cold water. Now mix the cream with the egg yolk and the butter. Mix this well and then while stirring heat this up till it’s 85 degrees Celsius. Then once it has thickened turn off the heat and dissolve the gelatin. Also add the cooked shallots, pigeon hearts & livers and then blend it till smooth. Once smooth transfer it into a bowl and while covered let it cool down in your fridge. You can keep it in your fridge for 2 to 3 days.

Recipe used in pigeon & buckwheat dish