A delicious dessert recipe from Vladimir Mukhin to sweeten up your week...Enjoy!


Chestnut meringue

65g chestnut honey

65g water 

120g protein 

12g albumen 


Madeira jelly

15g sheet gelatine 

30g sugar 

300ml Madeira 

0.5g agar 


Goose liver terrine

3gr sugar 

885g milk 

10g cognac 

11g sea salt 

2.5g whole allspice 

800g foie gras 

10g port wine 


To serve

Truffle oil 

1 slice of fresh black truffle 

Sea salt 



Chestnut meringue

Mix all ingredients in a mixer. Put on the baking tray. Dry in the oven at 100C for the first 40 minutes, then at 120C for 15 minutes.


Madeira jelly

Slightly vaporize Madeira with sugar, then add sugar, take off the fire. Gradually add soaked gelatine. Let harden.


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 with cognac, sugar, sea salt, port wine and allspice for 12 hours. Then bake at 60* for 10 minutes. Wrap in a food wrap, freeze. Chip before serving.

Source: four-magazine.com     Photos: four-magazine.com