Pork Trotter, Snails, Spring Garlic Espuma, and Avocado Mousse

Adapted by StarChefs.com
May 2012
Yield: 6 Servings


Pork Trotter
1 kilogram water
70 grams salt
30 grams sugar, peeled
3 cloves garlic
4 sprigs thyme, halved
2 bay leaves
2 lemons
3 pork trotters
10 grams Dijon mustard
3 shallots, minced
½ bunch parsley, chopped
Freshly ground black pepper
5 grams Activa RM
Nonstick spray
Pickled Spring Garlic
250 milliliters Champagne vinegar
80 grams sugar
2 grams dried red chili flakes
1 bay leaf
300 grams spring garlic
30 canned Burgundy snails, washed and rinsed
1 stalk spring garlic, roughly cut
1 carrot, roughly cut
3 cloves garlic
60 grams butter, diced
3 sprigs thyme
10 grams black peppercorns
Avocado Mousse
2 avocados
30 grams lemon juice
10 grams sugar
5 grams citric acid
Spring Garlic Espuma
300 grams spring garlic
2 cups cream
methocel F50
To Assemble and Serve
10 grams olive oil
40 grams thinly sliced spring garlic
250 milliliters chicken stock
50 milliliters Sherry
30 grams butter
lemon juice
6 nasturtium leaves
fenugreek sprouts


For the Pork Trotter:

In a large pot, combine the water, salt, sugar, garlic, thyme, bay leaves, and lemons. Bring to a simmer, remove from heat, and cool completely. Brine pork trotters in the mixture overnight. Remove trotter from the brine, and put in vacuum bags. Seal the bags, and cook sous vide at 75˚C for 24 hours. Remove trotters from the bags, and, while warm, pull pork skin off in large pieces, remove fat, and set aside. Shred pork meat and combine with Dijon mustard, shallots, and parsley, salt, and pepper. Stir in Activa. Spray a half hotel pan with nonstick spray and lay down skin. Press the pork mixture over the skin and let sit for at least 8 hours. Cut into rectangles.

Pickled Spring Garlic:

In a small pot, combine the vinegar, sugar, chili flakes, and bay leaf. Bring to a boil and pour warm mixture over the spring garlic. Pickle for at least 24 hours. Remove from the brine, and thinly slice the garlic.

For the Snails:

Add the snails, spring garlic, carrot, garlic, butter, thyme, and peppercorns to a vacuum bag. Cook sous vide at 68˚C for 3 hours. Chill immediately.

For the Spring Garlic Espuma:

In small saucepot, sauté 100 grams of spring garlic until tender, add cream, and bring to a simmer. Blanch remaining spring garlic in salted water for 1 minute and shock in ice water. Place both mixtures in blender and blitz until smooth. Weigh the mixture, and shear in 1% Methocel F50 by weight, continuing to blend at least 1 minute. Strain the mixture through a chinois, season, and pour into a siphon with 2 charges. Set aside in a warm place.

For the Avocado Mousse:

In a food processor, combine the avocados, lemon, sugar, citric acid, and salt. Process until smooth, spoon into a piping bag, and refrigerate.

To Assemble and Serve:

Heat a nonstick sauté pan over medium heat, place pork trotter skin-side down, and crisp slowly on all sides. In separate sauté pan, heat olive oil and sauté green garlic and Snails. Deglaze pan with Sherry and stock and finish with butter. Season with salt and lemon juice. Pipe a few different size dots of Avocado Mousse in bowl, place a Pork Trotter on one side, arrange 5 snails on plate, and drizzle with a little of the pan sauce. Garnish with nasturtium leaves, fenugreek sprouts, and Spring Garlic Espuma.