Workplan Week 3 Mushroom Terrine

Mushroom Terrine
3 white mushrooms 50
ea/dar 10g
Stock, chicken 1 L (HOT)
Butter 80 g
Flor A.P 50 g
35% cream 100 ml
PepperRed/Yellow ¼
each
Shallts 30g – bruniose
Whitewine 60 ml
Garlic ½ clove
Gelatin 6 leaves
Parsley 3 sprigs
Thyme 2 sprigs
Bay leaf 1 pc
Method ASPIC

ASPEC 1) Bring gelatin from cold water, squeeze

Chicken stock 500 ml 2) Add Gelatin + ½ cold stock “GRADUALLY STIR”
Powdered gelatin 35 g 3) Add white wine + ½ stock  (A)
Egg white 2 4) Egg white whisk slightly ( until white)  B
5) Add Egg(B) into (A), put on heat to simmer (DONE with RAFT)
Whitewine 60 ml
6) Clarify(กรอง) and take 1 portion into fridge (ice) and the rest for
salt
backuip
7) DONE

Method Mango
Mango and Red Onion
1) Combine honey, cider vinegar in small pan, bring to boil, Add
Mango ½/Carrie
mango, then simmer until syrup
Onion, red ¼ bruniose
2) Add onion, chili pepper, thyme and simmmer until onion is soft
Honey 30 ml
3) Add salt, cracked pepper, finsih with chives and warm
Vinegar cider 25 ml
4) Pour in small bowl and allow to cool, keep in fridge
Chili Pepper 1/8 pc
5) DONE
Chives 3 slices
Thyme 1 spig
Salt/Cracked black peppercorn Schedule:
12:45 wash hand, prepare utensil, and ingredient : oil, salt,
pepper, flour, oil, butter,
1:00 warm 1 L chik stock, cold 0.5 chik stock
1:10 Soak black mushroom , cut other mushroom and
bruniose shallot, julian pepper, garlic puree, redonion
bruniose
1:20 Start doing Mushroom terrine
2:00 start doing Aspec
2:20 Start Mango
2:40 start prepare for garnish
3:10 DONE