Vladimir’s Dishes

01 / Meringue with chestnut honey,

Madeira jelly and terrine

salted milk mushrooms

with dill
/ 02
03 / Russian grey “shchi” soup

Honeyberry Ice Cream with

Goat Yogurt Mousse
/ 04
 V l ad i m i r M u k h i n ’ s r ec i p e s

Meringue with
Chestnut Honey,
Madeira Jelly
/ 01
and Terrine

Method
Chestnut meringue
Mix all the ingredients in a mixer until combined. Put on the baking tray. Dry in
the oven at 100C for the first 40 minutes, then at 120C for 15 minutes. Serve 2
pieces per portion.

Madeira jelly
Slightly vaporize the madeira with sugar, then add sugar, take off the fire.
Gradually add the soaked gelatine. Allow to harden. Serve 3 grams per portion.

Goose liver terrine

Clean and devein the foie gras. Soak in milk for 12 hours. Take out of the milk
and dry with cloth. Marinade the foie gras with cognac, sugar, sea salt, port
SERVES 1 wine and allspice for 12 hours. Then bake at 60C for 10 minutes. Wrap in a food
wrap and freeze. Chip before serving. Serve 8 grams per portion.

Ingredients to serve
Plate as per image, sprinkle with sea salt, drizzle in truffle oil and top with a
Chestnut meringue to serve black truffle slice.
• 65g chestnut honey • 1g truffle oil to drizzle
• 65g water on top
• 120g protein • 1g slice of fresh black
• 12g albumen truffle
• 1g sea salt
Madeira jelly
• 15g sheet gelatine
• 30g sugar
• 300ml madeira
• 0.5g agar

Goose liver
terrine
• 3g sugar
• 885ml milk
• 10g cognac
• 11g sea salt
• 3.5g whole allspice
• 800g foie gras
• 10g port wine

Vladimir Mukhin’s recipes

FOUR International
04/15
 V l ad i m i r M u k h i n ’ s r ec i p e s

Salted Milk
Mushrooms
with Dill
/ 02
Method
Sour cream espuma
Mix the ingredients with a whisk, put in a syphon. Twist in 1 gas cartidge, shake
and put in a fridge.

Soaked cranberries
Bring the water and sugar to the boil, take off the heat, add cranberries and
infuse for 3 hours.

Fennel gel
Bring the water to the boil, parboil the fennel in it and blend. Add the xantan.
Take the excessive air out with vacuum.

To serve
Put the first half of potatoes, mixed with fennel gel, on a plate. Then put milk
serves 1 mushrooms over and the second half of the potatoes. Add sour cream espuma,
onion cut in rings and soakes cranberries, decorate with fennel.

Ingredients
Sour cream espuma To serve
• 180g sour cream 20% • 100g pickled milk
• 55g cream 35% mushrooms
• 15g white onion
Soaked cranberries • 200g browned mini
• 30g fresh-frozen potatoes
cranberry • 10g fennel gel
• 15g water • 10g soaked cranberries
• 10g sugar • 10g pickled rampson
• 15g sour cream espuma
Fennel gel • 2g fresh fennel
• 100g fennel
• 150g water
• 1g salt
• 1g xantan

Vladimir Mukhin’s recipes

FOUR International
04/15
 V l ad i m i r M u k h i n ’ s r ec i p e s

Russian Grey
“Shchi” Soup / 03
Method
Mushroom schi
Sauté the vegetables, apart from the kraut with olive oil. Fry the kraut with
butter. Mix all ingredients and bring to a simmer.

Mushroom broth
Soak the dried porcini in hot water and allow to infuse for 5 hours, and sieve.

Partridge berry
Blend half the berries into a purée, add the xantan and take the air out with
vacuum sealer. Add the second half of the partridge berries. Reserve to top the
curd tart.

Curd tart
Put all the ingredients into bowl, mix for 10-15 minutes. Divide the dough into
30 gram portions and shape the curd tart. Bake at 180C for 15 minutes.
serves 1
Porcini

Ingredients Clean the mushrooms, par-boil and brown with olive oil and garlic, shallot and
fresh thyme. When finished, remove the garlic.

Mushroom schi Curd tart to serve

• 25g celery • 175g flour Plate as per image with the quantities marked in the ingredients.
• 75g carrot • 65g buckwheat flour
• 50g onion • 5g salt
• 25g butter • 25g sugar
• 100g kraut • 25ml vegetable oil
• 95g black girolles • 8g dry yeast
• 1250ml mushroom • 250g water
broth, semi finished
• 7g porcini, semi finished Porcini
• 1920g fresh-frozen
Mushroom broth porcini
• 90g dried porcini • 5g garlic
• 2500ml water • 25g shallot
• 1g fresh thyme
Partridge berry • 5g olive oil
• 26g fresh-frozen
partridge berries To Serve
• 20g table water • 300g mushroom schi
• 1g xantan • 3g chive
• 50g sour cream
• 3g parsley
• 1 piece curd tart
• 25g partridge berry
• 15g porcini

Vladimir Mukhin’s recipes

FOUR International
04/15
 V l ad i m i r M u k h i n ’ s r ec i p e s

Honeyberry Ice
Cream with Goat
Yogurt Mousse
/ 04
Method
Goat yogurt mousse
Mix the yogurt with the sugar powder, gradually adding the soaked gelatine.
Mix with the whipped cream. Serve 50g per portion.

Lavender water
Put sugar and agar in the boiling water, remove from the heat and add the
lavender flavouring. Allow to harden. Serve 20g per portion.

Honeyberry sorbet base

Mix all ingredients in a blender and sieve.

Honeyberry ice cream

Make the English cream with the milk, cream, trimoline and yolk (this will
be the base for the ice cream), cool down, mix with honeyberry sorbet base.
SERVES 20 Freeze. Blend in a Pacojet before serving. Serve 50g per portion.

Ingredients Berries purÉe

Mix berry purée with the albumen and leave to whip in a mixer. Make a syrup
out of water, isomalt and sugar powder, until it reaches 121C. Pour the syrup
Goat yogurt Honeyberry ice into the purée paste and whip. Dry in a dehydrator. Serve 10g per portion.
mousse cream
• 75ml goat yogurt • 50g cream 33% to serve
• 50ml cream 35% • 50g milk 3,2% Plate as per image.
• 15g sugar powder • 25g trimoline
• 2g sheet gelatine • 25g sugar
• 2 egg yolks
Lavender water • 150g honeyberry sorbet
• 65ml water
• 7g sugar Berries purÉe
• 1g agar • 25g isomalt
• 3 drops lavender • 25g sugar powder
flavouring agent (sosa) • 25g water
• 5g albumen
Honeyberry • 40g berry purée
sorbet base (raspberries,
• 150g honeyberry blackcurrant,
• 75g trimoline strawberries)
• 85ml water

Vladimir Mukhin’s recipes

FOUR International
04/15