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Foie gras Chantilly

Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients.

If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.

The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make foie gras Chantilly.

This is not foie gras with Chantilly (yuk!) but foie gras whipped to a foam like a Chantilly, but without cream added.

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Last modified on: September 17th 2013

For 400 ml, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
23 min.5 min.28 min.
Preservation:
Bad conservation for Chantilly, must be used as faster as possible.
At what time?
Work this out...

Step by step recipe

Stage 1
15 min.
Foie gras Chantilly  : Photo of step #1 Cut 200 g Foie gras into small pieces, and pass it througt a sieve.
Stage 2
Foie gras Chantilly  : Photo of step #2 Prepare a bain marie and put foie gras in with 100 ml Vegetable stock.

this liquid could also be:
  • Chicken stock with a little port or brandy
  • A fifty-fifty mix of chicken stock and dry white wine
  • Truffle juice
  • etc...
Stage 3
5 min.
Foie gras Chantilly  : Photo of step #3 Put over low heat to melt the foie gras, stirring from time to time.
Stage 4
3 min.
Foie gras Chantilly  : Photo of step #4 When foie gras is completely melted, remove from bain-marie and put in a cold bath.
Stage 5
Foie gras Chantilly  : Photo of step #5 Put the bowl in the cold bath, and start to whip (watch out for the splashes).
Stage 6
5 min.
Foie gras Chantilly  : Photo of step #6 Foie gras froths into Chantilly quickly, stop when it is fairly firm.

You can now serve it on small toasts.
Stage 7
Foie gras Chantilly can be made with a gourmet whip, proceed as a Chantilly cream and see how to in this video.

Remarks

Following the same idea, it is possible to make chocolate chantilly.

If you have a lot of splashes when whipping, it could mean that your mix is too liquid.

Don't forget that the Chantilly will get firmer, even after you stop whipping, So it's not necessary to overwhip.

If you don't use all the preparation at a time, refrigerate it for later use. If it goes flat, melt and whip again.

To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Hervé THIS.

More recipes?

This recipe use (among others)
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Scallops with crunchy vegetables and wine sabayon, Tournedos Rossini, Duck Parmentier, Foie gras fingers, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Pea risotto "mantecare", Mexican-style pork medallions , Endive and beer soup, Light Broccoli Soup, Chinese Soup, ... All

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