This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
151 K 4.1/5 (20 reviews)
1 hour 35 min.
Average
4 people
15 IngredientsLast modified on: December 17th 2023
For 4 people, you will need:
- 1
125 g raw foie gras - 2
250 ml liquid cream - 3
2 egg yolks - 4
10 ml Brandy (Cognac or Armagnac) - 5
10 ml Port - 6
1.5 g salt - 7
0.5 g pepper - 8
1 pinch "Quatre-épices" spice blend - 9
130 g potatoes - 10 70 ml liquid cream
- 11
70 ml Milk - 12
20 g butter - 13
3 slices smoked ham - 14 salt
- 15 pepper
- Total weight: 820 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Pour 250 ml liquid cream, 10 ml Brandy (Cognac or Armagnac) and 10 ml Port into a pan on low heat. Add 1.5 g salt, 0.5 g pepper, 1 pinch "Quatre-épices" spice blend and 125 g raw foie gras cut into pieces.
Heat gently until the foie gras has completely melted.
Heat gently until the foie gras has completely melted.
Stage 2 - 5 min.
Blend the mixture thoroughly and check seasoning.
Stage 3 - 5 min.
Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.
Stage 4 - 5 min.
Add 2 egg yolks and beat thoroughly to mix well.
Stage 5 - 3 min.
Blend again briefly if necessary.
Preheat the oven to 110°C (240°F).
Preheat the oven to 110°C (240°F).
Stage 6 - 30 min.
Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).
As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.
As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.
Stage 7 - 15 min.
Peel and rinse the potatoes, then cut into thick slices.
Boil in salted water until soft.
You will need 130 g potatoes after cooking.
Boil in salted water until soft.
You will need 130 g potatoes after cooking.
Stage 8 - 5 min.
Pour 70 ml liquid cream into a pan on low heat with 70 ml Milk, 20 g butter and the cooked potatoes.
Bring to the boil, then blend thoroughly.
Check seasoning.
Bring to the boil, then blend thoroughly.
Check seasoning.
Stage 9 - 10 min.
Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper.
Pierce 2 gas cartridges and shake well.
Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.
Pierce 2 gas cartridges and shake well.
Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.
Stage 10 - 5 min.
Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.
Stage 11 - 5 min.
Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.
Serve immediately.
Serve immediately.
Remarks
You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the terrine of foie gras .
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
Keeping: Creams with espumas do not keep.
Source: After Jean-Chrisophe Despinasse.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 40 RDI=4 % | 210 RDI=30 % | 2,330 RDI=120 % | 9,770 RDI: 120 % |
| Per 100 g | 6 RDI=2 % | 5 RDI=1 % | 30 RDI=4 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per person | 10 RDI=5 % | 10 RDI=1 % | 50 RDI=8 % | 580 RDI=30 % | 2,440 RDI: 30 % |
How much will it cost?
- For 4 people : 7.80 €
- Per person : 1.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Like Bounty, Sausage mushroom and cheese crumble, Chocolate mousse with hazelnuts, Layered Leek and Egg Gratin , Tandoori-flavoured chicken with leeks, ... See them all 169
Potatoes
Like these other recipes: Pork Chops Champvallon style, Potato and broccoli gratin, Vegetable pie, Boeuf (beef) bourguignon, Pan-baked hash brown (Hash-brown casserole), ... See them all 83
Raw foie gras
Like these other recipes: Terrine of foie gras, Foie gras ballotine, Foie gras cured in salt, Small foie gras pasties, Home-made terrine of foie gras, ... See them all 5
Milk
Like these other recipes: Crème caramel, Buckwheat pancakes, Polpete, Mascarpone fondant with two lemons, Crème brulée, ... See them all 60
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022542 K4.5 1 hour 4 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012299 K5 15 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).February 21th 2011250 K4.1 2 hours 35 min.
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020327 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.