Join us as we explore our favourite dessert recipes from this season of MasterChef Australia. On today’s menu: Chicken & Mushrooms for Dessert – featured in the 20th episode.
Serves 2
Ingredients
Rosemary Ice Cream
3 rosemary springs
250g milk
3 egg yolks
60g sugar
250g thickened cream
Chantarelle White Chocolate Whipped Ganache
250g thickened cream
20g dried chantarelle mushrooms
250g white chocolate buttons
Chicken Fat Caramel
6 chicken wings
200g caster sugar
1 tbsp water
80g butter
100g thickened cream
Chicken Skin Crumb
Skin of 2 chicken breasts
Pinch of salt
Method for Chicken and Mushrooms for Dessert
1. Pre-chill ice cream machine.
2. Heat rosemary and milk in a saucepan over medium heat until it reaches a gentle simmer, then turn heat off and allow to infuse for 10 minutes. Using a sieve, strain out rosemary springs
3. Whisk egg yolks and sugar together in a bowl until pale. Add half of the infused milk to egg mixture, whisking constantly to temper. Add the tempered eggs back into the saucepan with the remaining milk.
4. Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the crème anglaise is thick enough to coat the back of the spoon.
5. To cool the crème anglaise, pour into a heatproof bowl, then sit in a bigger bowl one third full of iced water to cool for 5 minutes, stirring occasionally.
6. Pour the cooled crème anglaise into an ice cream machine and churn until soft-serve consistency is achieved. Transfer to a container and set aside in freezer until ready to serve.
7. For the Chantarelle White Chocolate Whipped Ganache, heat cream and chantarelle mushrooms in a saucepan over low heat until just simmering, then turn heat off and allow to infuse for 10 minutes. Strain chantarelle out with a sieve, squeezing any excess cream.
8. Add white chocolate buttons to a small bowl and pour the warm cream over the chocolate. Allow chocolate to melt for 5 minutes before blending with a stick blender. Cover bowl with cling film and transfer to a freezer for 30 minutes.
9. Remove from freezer and whip to soft peaks using a hand mixer. Set aside in fridge until ready to serve.
10. To prepare the Chicken Fat Caramel, render chicken wings in a fry pan over low heat for 15-20 minutes, using a spatula to remove fat periodically from the pan into a small bowl until you have 1-2 tablespoons of fat.
11. Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber liquid as you continue to stir.
12. Reduce heat to low and immediately add butter and chicken fat, stirring constantly for 2 minutes or until fully combined. Remove from heat and add cream, stirring constantly until incorporated.
13. Allow to cool for 10 minutes, then transfer to piping bag and set aside at room temperature until ready to serve.
14. For the Chicken Skin Crumb, use the back of a knife to remove all the excess fat from chicken skin until it is paper thin. Sprinkle with salt.
15. Place baking paper on a flat-bottomed plate and lay chicken skin on top. Lay a second piece of baking paper over chicken skin, followed by another flat-bottomed plate. Transfer plates to a microwave and microwave on high for 2 minutes.
16. Remove the plates from the microwave. Lift the top plate and baking paper, and flip the chicken skin over. Place top plate and baking paper back over chicken skin. Return plates to the microwave and microwave for a further 1 minute.
17. Repeat removal and flip of chicken skin, this time patting the skin down with a paper towel.
18. Repeat the previous two steps twice, on the final time microwave the chicken skin uncovered.
19. Remove from microwave and transfer chicken skin to a cutting board and sprinkle with salt. Roughly chop and set aside until ready to serve.
20. To serve, smear two tablespoons of chantarelle white chocolate whipped ganache over the base of a medium sized bowl. Place a quenelle of rosemary ice cream on top of whipped ganache.
21. Cut a small opening in the chicken fat caramel piping bag and pipe a zig zag over ice cream. Finish by sprinkling crispy chicken skin over the bowl.