1 hour 15 min
1. Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.
2. Reduce juice to 1 cup (250 ml) and cool in the refrigerator (while you wait, make chicken supremes).
3. Transfer reduced juice to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. Repeat this step to obtain more foam.
4. Sprinkle chicken supremes with thyme, salt and pepper. In a large pan, heat half of the oil and butter on medium-high heat. Add in chicken supremes and cook for 3 minutes on each side, until lightly browned. reserve on a plate.
5. Add the remaining oil and butter to the pan, along with apples, cranberries and onion. cook, while stirring, for about 4 minutes. Add in cider, deglaze and bring to a boil. Put the chicken breasts back into the pan and cook on medium-low heat for 7 minutes or until the chicken is no longer pink on the inside (turn halfway through cooking time). Place chicken on a serving plate and cover with tin foil. Reserve apple and cranberry compote as well.
6. In a pot, reduce the juice to 1 cup. Add in agar-agar and bring to a boil, then remove from heat immediately.
7. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.
8. Melt butter in a large pan and sauté shallots in it. Deglaze with wine and reduce for 2 to 3 minutes. Stir in cream and cheese and add in sage and rosemary as well. Season and serve immediately.
9. First, cut bread into croutons. Place a generous spoonful of compote in the center of each plate. Top with a chicken breast and cranberry pearls. Garnish each plate with a few spoonfuls of cranberry espuma and croutons dipped in sage cream. Finish with candied orange peels, dried cranberries, an orange supreme and a rosemary sprig.