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.

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.

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.

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.

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

The hazelnuts add sweetness and crunch to the dish.

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

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

The Rabbit Ballotine is complete!

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.