Sweetbread popcorn pre-dessert

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal sweetbread

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Trim the sweetbreads and poach them in white wine. Dredge with airbag farina and fry in plenty of hot oil. Soak the gelatine in cold water. Pop the popcorn and bring to a boil with the milk, cream, sugar and salt. Cover and let infuse for 30 minutes. Pour through a sieve. Dissolve the cornflour in 100 g milk and add to the popcorn milk and bring to a boil. Combine this mixture with 100 g cream and the egg yolks and stir to create a crème anglaise. Add the soaked gelatine and let cool.

For the coral lace tuile, mix all ingredients with a hand blender, spread out on a baking sheet and bake until crispy. For the ice cream, heat the water with the stock, fat and sugars until boiling. Add the cream. Blend with the hand blender and let cool to room temperature.

Add the remaining ingredients and refrigerate overnight. Mix in the blender. Place the crispy sweetbreads on plates and pipe the cream on the side. Stick the tuiles into the cream. Scoop the ice cream onto the panko crumbs.

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