Kaleidoscope Breast Roll in Collagen for Sous Vide
Turkey cut into strips of different thickness creates a vivid pattern, while collagen helps assemble a large roll without a heavy inner structure. It is a useful keto delicacy for charcuterie platters and thicker hot slices.
Cut the turkey (320 g) into strips of different thickness and mix the nori (0.5 g) with gelatin (0.5 g). Spread the collagen sheet (4 g) on a board and smooth it lightly with a wet hand.
Coat the turkey strips in the nori-gelatin mix, arrange them on the collagen in 2 layers, and roll everything into one large tight log. Secure the ends and chill the roll for at least 2 days.
Cook the roll sous vide at 58 °C for 2 hours, chill it quickly, and refrigerate it for at least 2 more days. Serve it thinly on a platter or in thicker warm slices.
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