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Blend all ingredients for the chicken mixture. Spray the gratin dish and pour in about 1.2 dl of the chicken mixture. Pre-bake in combi mode with 60% steam and 40% heat at 105°C for about 12 minutes.
Blend all ingredients for the duchess. Transfer to a piping bag. Mix all ingredients for the pineapple cream. Remove the chicken molds from the oven, pipe the duchess around the edges, and spoon pineapple cream into the center of each gratin. Bake at 200°C for about 3–5 minutes until the potato turns slightly golden on top.
Chicken
2 kg chicken purée
1.5 l whole eggs
0.5 dl chicken broth
1 dl thickn’up
Pineapple cream
1 kg pineapple purée
1 dl cheese crème
1 dl cream
blended tarragon
Duchess
6 l ground or pressed potatoes
2 l whole eggs
2 tbsp salt
1 dl melted butter
Energy kcal: 112.62
Protein (g): 6.83
Fat (g): 5.57
Carbohydrates (g): 8.47
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