U.S. Turkey Mousse with Gochujang

U.S. Turkey Mousse with Gochujang
U.S. Turkey Chips Served in Black Sesame Basket
韩式美国火鸡慕斯黑芝麻脆杯盏

Ingredients

U.S. Turkey Breast – 350gm
Black Sesame Basket – 40nos
Diced Kimchi – 100gm

Garnish
Chopped Scallion
Micro Cress

Ingredients for U.S. Turkey Mousse
Ginger – 10gm
Gochujang Sauce – 50gm
Hoisin Sauce-20gm
Sesame Oil-10gm
Cooking Cream-400gm
Chicken Powder 5gm
Salt 5gm

Ingredient for Sous Vide U.S. Turkey Breast Seasoning
Salt -5gm
Chicken Powder -10gm
Chinese Hua Tiao- 30gm
Ginger- 20gm
Scallion- 30gm

Cooking Method

1. Cut up the U.S. turkey breast, marinate the U.S. turkey with seasonings, then vacuum-dry and slow cook in the sous vide machine for 1 hour and 30 minutes.
2. Prepare a blender, add the cooked U.S. turkey breast, cooking cream and gochujang, hoisin sauce, sesame oil and ginger, blend well until it becomes a smooth mousse, set aside.
3. Remove all of the U.S. Turkey Mousse from the blender, place in a piping bag and chill in an ice bath for 15 minutes.
4. After the U.S. turkey mousse has cooled, put the diced kimchi into the black sesame basket as the base, then squeeze the American turkey into the black sesame basket, add garnish and serve.