BONBON OF PIGEIN WITH SHERRY VINEGAR

INGREDIENTS:

Parfait:                                             
200 gr. pigeon livers
200 gr. butter
3 gr. salt
1 gr. Sichuan pepper
25 ml. cream sherry
150 ml. cream
¼ orange peel en confit

Sherry vinegar jelly:                        
2 dl. Sherry vinegar
1 gr. powdered agar-agar
½ sheet gelatine

Hazelnut oil:                                     
50 gr. roast hazelnuts
2 tbsp. hazelnut oil
1 tbsp. water

Others:                                             
4 wafer thin slices of spice bread
1 tsp. juniper, freshly ground

PREPARATION:

Parfait: Blanch the pigeon livers by first placing them in cold water, then bringing it to the boil. Drain and blend while hot with the butter, salt, pepper, cream sherry and cream. Transfer the mixture to small semi-spherical moulds. Cut the orange peel into small dice and insert 2 dice in each of the moulds. Leave to cool.
Sherry vinegar jelly: Heat half the sherry vinegar, dissolve the agar-agar and gelatine in it, then mix in the rest of the vinegar. Turn out the pigeon parfait and top each bonbon with a thin layer of the jelly mixture. Chill to set.
Hazelnut oil: Blend the hazelnuts with the oil and the water. Toast the slices of spice bread until crisp.

TO SERVE:

Place a few drops of hazelnut oil on top of each of the bonbons then top with the toasted spice bread. Sprinkle with freshly-ground juniper.
The bonbons can be served on cocktail spoons or on thin slices of bread.