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Articles - Gourmet Pleasures:

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RABBIT AND CLEMENTINE MOUSSE WITH PURPLE POTATO MEDALLIONS


Ingredients 

2 rabbit drumsticks

100 g butter 

20 g rosemary, finely chopped

1 kg purple potatoes

1 organic or untreated tangerine/clementine (keep the peel)

Oil

Salt and pepper

Stock

 

Method

Cook the rabbit thighs in a casserole with a little stock. When cooked bone the thighs and process in a blender with the softened butter, rosemary and a few drops of clementine juice. Season with salt and pepper. Roll the resulting mousse into a cylinder about 2 cm diameter, wrap it in foil or clingfilm and put it in the refrigerator to firm up.

Cut the clementine peel into ca 0.5 cm squares and blanche briefly in boiling water to make “confetti” decoration. In the meantime boil the potatoes in their skins, peel, mash and mix them with a little oil and salt. Put a largish cookie cutter on a plate, fill it with mashed potato to form a compact medallion, then remove it to the next plate. Cut the mousse into thin slices, arranging them in a semi-circle on the plate alongside the medallion and decorate with the clementine "confetti".

By Baita E Salmaso

www.kesseboehmer.com