- 2 cups (500ml) pure cranberry juice
- 1 sachet (2 g) SOY LECITHIN
- 4 boneless, skinless chicken supremes
- 3 leaves thyme sprigs
- 2 tbs (30 ml) olive oil
- 1 tbs (15 ml) butter
- 2 diced apples
- 1 diced onion
- 1/2 cup (125 ml) cranberries
- 1/2 cup (125 ml) apple cider
- to taste salt + pepper
- 2 1/2 cups (620 ml) pure cranberry juice
- 1 sachet (2 g) AGAR-AGAR
- 2 tbs (30 ml) butter
- 2 minced shallots
- 1/4 cup (65 ml) white wine
- 1/2 cup (125 ml) grated old cheddar
- 2 tbs (30 ml) chopped sage
- 1 rosemary sprig
- to taste salt + pepper
- 1 cup (250 ml) heavy cream
- 2 thick-sliced rustic bread
- to taste dried cranberries
- to taste orange supremes
- to taste candied oranges
- to taste rosemary sprig
Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.
Reduce juice to 1 cup (250 ml) and cool in the refrigerator (while you wait, make chicken supremes).
Transfer reduced juice to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. Repeat this step to obtain more foam.
Sprinkle chicken supremes with thyme, salt and pepper. In a large pan, heat half of the oil and butter on medium-high heat. Add in chicken supremes and cook for 3 minutes on each side, until lightly browned. reserve on a plate.
Add the remaining oil and butter to the pan, along with apples, cranberries and onion. cook, while stirring, for about 4 minutes. Add in cider, deglaze and bring to a boil. Put the chicken breasts back into the pan and cook on medium-low heat for 7 minutes or until the chicken is no longer pink on the inside (turn halfway through cooking time). Place chicken on a serving plate and cover with tin foil. Reserve apple and cranberry compote as well.
In a pot, reduce the juice to 1 cup. Add in agar-agar and bring to a boil, then remove from heat immediately.
Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.
Melt butter in a large pan and sauté shallots in it. Deglaze with wine and reduce for 2 to 3 minutes. Stir in cream and cheese and add in sage and rosemary as well. Season and serve immediately.
First, cut bread into croutons. Place a generous spoonful of compote in the centre of each plate. Top with a chicken breast and cranberry pearls. Garnish each plate with a few spoonfuls of cranberry espuma and croutons dipped in sage cream. Finish with candied orange peels, dried cranberries, an orange supreme and a rosemary sprig.