Behind The Plate At Gordon Ramsay Slideshow

Chef Markus Glocker cooks a rack of rabbit in a cast iron pan, basting it with butter and fresh thyme.

Rabbit Mousse

The rabbit mousse is made from rabbit leg, candied hazelnuts, thyme, cream, egg whites, bacon, rabbit liver, lemon juice, and tarragon. It's formed as a forcemeat before being thickly sliced.

Mustard Crème Fraîche

The dish is made with a base of crme frache and mustard, which evenly coats the place and will serve as a caonas for all the components to come.

Placement Is Key

Chef Glocker carefully places the rabbit mousse at the side of the plate. The rack of rabbit will be its counterpoint on the other side.

Garnishing

The dish includes a medley of vegetables, including romanesco and Swiss chard, as a garnish.

Candied Hazelnuts

The hazelnuts add sweetness and crunch to the dish.

Final Touches

Chef Glocker adds an extra pop of color with chevril, which has a mild flavor.

One More Thing

A drizzle of olive oil is the the icing on the cake.

Chef Glocker Presents the Dish

The Rabbit Ballotine is complete!

Rabbit Ballotine

Rabbit mousse garnished with romanesco, grilled Swiss chard stems, blanched Swiss chard leaves, mustard crème fraîche, rack of rabbit, candied hazelnuts, pickled red peppers, and chevril.