Rinse and dry the livers.
For the reduction, boil the port and Madeira, add the culinary herbs and reduce to 1/3. Cool slightly, add the game glace and let it become liquid in the reduction.
Bring the butter to the boil and simmer until it has turned a nutty brown color.
Put the pheasant livers together with the egg and the egg yolk in the hand mixer form and grind finely. Strain the liquid butter through a sieve and add it to the mixture while it is still lukewarm.
Add the reduction with the spices and the game glace, mix and pour through a fine sieve. Season with salt, pepper and nutmeg (freshly grated). Fill the parfait mixture into the tunnel mold lined with aluminum foil and spread with melted butter. Fold the foil edges of the tunnel mold over the parfait mass, place the mold up to two fingers’ breadth below the edge in a water bath at 80 °C, place together in the heated stove and cook the parfait in the water bath at 170 °C for 40 minutes. Do not make the water bath during the poaching process to avoid bubbling and bubble formation. If the aluminum foil is opened briefly, check the cooking state of the parfait with a wooden skewer. Cool the parfait for one night. To serve, remove the skin from the mango, cut into wedges and arrange with the parfait cut into tranches.
Pour the Cumberland sauce over it and finish with the mint.
Related Recipes:
Winter Ice Cream Stollen with Rosehip SauceTry this delicious cake recipe: Melt the sugar with a tiny bit of butter in a saucepan over medium heat. Stir...
Mint Orange Parfait on Papaya Lime SaladPreparation (about 35 min): Whip the yolks with sugar over a hot water bath until creamy, then whip until...
Sfax-Style Date Cake – *A simple but delicious cake recipe: (*) Tunisian style date cake. (**) For a cake pan (quiche pan) of 0, 8 l...
Rhubarb Gratin with Cointreau SabayonRinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the...
Berry Cream Cheese CakeSeparate the eggs. Beat egg whites and 2 tbsp. cold water with mixer on high speed until very stiff. Add the...
Cabbage Rolls with Potato-Apple PureeFor the filling, cook the millet in 150 ml of vegetable soup on low heat for about 30 minutes until soft...
Pike Perch Fillet with Bread Sauce’Fry the bacon in a frying pan, add half of the butter and fry the pike-perch fillets for 3 minutes on each...
Potato Stew with Cured Duck BreastA bean recipe for every taste: 1) Clean the greens, peel the onions, coarsely dice both and bring to a boil in...
White Asparagus with Hollandaise SauceFirst, cut off the ends of the asparagus spears generously and peel the asparagus to below the tip. In a large...
Wild Garlic Soup with Fried Prawns and Tomato ConfitLet the veal bones bubble up once in hot water, then rinse with cold water. Now put the veal bones with cold...