Maury Rubins Passion Push Up Food

ROAST POUSSINS WITH WILD MUSHROOM SAUCE

Steps:

• First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
• Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn't essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.

MAURY RUBIN'S PASSION PUSH-UP

Steps:

• Fill a large saucepan with 3 inches of water and bring to a boil.
• Pour the passion-fruit purée into a medium saucepan and cook on low for 2 minutes, or until hot.
• Whisk the egg yolks and sugar in a medium metal bowl. Set the bowl over the saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk the yolks and sugar vigorously until thick and pale, about 2 minutes.
• Pour the hot passion-fruit juice slowly into the yolk mixture, whisking constantly. With a wooden spoon, stir the mixture until it is thick and coats the back of the spoon, about 1 minute. Strain through a fine sieve into a large bowl. Let cool.
• Pour the heavy cream into a bowl and with a whisk or hand-held mixer, beat until stiff peaks form. Fold cream into cooled passion-fruit mixture. With a spoon, fill each of 4 1/2-cup push-up molds to the top and place in the freezer for 1 hour. Remove and push the frozen filling up through its holder and quickly roll in a plate of edible flowers until covered and serve.