Boudin Noir "Parfaits" with Pears, Orange Flower Water and WalnutsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Refrigeration time: Overnight
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:265.8 kcal
Proteins:10.2 g
Fats:25.2 g
Carbohydrate:6.6 g
Fibers:1.2 g
Sugar:4.6 g
Cholesterol:74.2 mg
Sodium:425.1 mg
Calcium:16.9 mg
Energy:1075 kcal
Proteins:41.3 g
Fats:102 g
Carbohydrate:26.5 g
Fibers:5 g
Sugar:18.7 g
Cholesterol:300 mg
Sodium:1719.7 mg
Calcium:68.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
blood sausage, sliced 5 mm thick
100
g
crushed walnut halves
2
pears
2
oranges (juice and zest)
30
ml
orange flower water
8
sheets of gelatin, softened in cold water
METHOD
- Peel, core and dice the pears into 5 mm (1/4") cubes.
- Pour the orange juice and zest into a saucepan; add the pears and a little water to obtain about 1 liter (4 cups) in total.
- Cook over low heat for 15 minutes then add the gelatin and orange flower water.
- Sauté the boudin noir slices for 3 minutes on each side and pat dry with paper towels.
- Line the bottoms of parfait dishes with the pear compote, alternating layers of boudin and compote. Press everything down with a weight.
- Top with crushed walnuts.
- Refrigerate overnight. Serve with toast bread slices and chutney.
Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.
CHEF'S NOTES
These boudin noir "parfaits" can be accompanied by a few salad greens.
