Lamb Testicle & Walnut Raviolo
As seen on TV
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Lamb Testicle and Walnut Mousse Raviolo with Butternut Squash Velouté
Daniel's playful take on the nut brief: a lamb testicle and walnut mousse raviolo in burnt butter, with a walnut and tarragon pesto, served in a butternut squash and nutmeg velouté and a walnut and tarragon oil. He lightened the mousse with eggs and cream and packed in walnuts.
Daniel: "I'm making a raviolo stuffed with walnut mousse and lamb's nut fried in nut brown butter. I am talking about testicles, Jimmy. I'm all about championing the lowly, uncelebrated ingredients."
Daniel: "Sheep's testicles is very similar to a sweetbread. It gave me almost a little bit like a super mild kidney flavour."
Daniel: "I can't believe some of the comments that I had today. If I can get through to knockout week, then I'm just going to keep growing and growing."
Jimmy: "The actual filling of your raviolo is really delicious. There's a soft lightness to the actual texture of the meat itself. And you do get little pops of different nut flavours throughout. You get it from the pesto, you get it from the nut butter. So there's real complexity and different layers to it. I find myself really enjoying this journey you've taken us on, of different forms and different readings of the word."
Anna: "Your pasta work is excellent. It is thin and it is holding the filling in very well. Your balance of your walnut and your lamb's testicles is also very good. The burnt butter has that nutty flavour you get from butter that ties all of the other ingredients in. I think your dish is full of skill, and it's bursting with flavour."
Grace: "Your butternut squash and nutmeg velouté - I'm getting the nutmeg, and it's silky and smooth. You have tarragon in pesto and tarragon in the oil. It's beautiful, and it's aromatic. The amount of work that you've put into this dish is incredible."
