Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

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.

48,1104.7/5

Grade this recipe :

Last modified on: September 17th 2013

For 400 ml, you will need:

How long does it take?

PreparationCookingStart to finish
23 min.5 min.28 min.
Preservation: Bad conservation for Chantilly, must be used as faster as possible.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Foie gras Chantilly  : Photo of step #1Cut 200 g Foie gras into small pieces, and pass it througt a sieve. 15 min.
2 Foie gras Chantilly  : Photo of step #2Prepare 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...
3 Foie gras Chantilly  : Photo of step #3Put over low heat to melt the foie gras, stirring from time to time. 5 min.
4 Foie gras Chantilly  : Photo of step #4When foie gras is completely melted, remove from bain-marie and put in a cold bath. 3 min.
5 Foie gras Chantilly  : Photo of step #5Put the bowl in the cold bath, and start to whip (watch out for the splashes).
6 Foie gras Chantilly  : Photo of step #6Foie gras froths into Chantilly quickly, stop when it is fairly firm.

You can now serve it on small toasts.
5 min.
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

Whole recipe
CaloriesProteins CarbohydratesFats
137031 gr55 gr114 gr
69 %12 %5 %17 %
Per 100 g
CaloriesProteins CarbohydratesFats
45710 gr18 gr38 gr
23 %4 %2 %6 %
% 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?

For 400 ml : 6.74 €

Note : These prices are only approximate.

Change currency:

Source: Hervé THIS.
Grade this recipe :

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: Foie gras fingers, Paté en croute (terrine in a pie crust), Purée of Jerusalem artichokes with foie gras, Tournedos Rossini, Duck Parmentier, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Endive and beer soup, Chinese Soup, Duo of slow-cooked pork, Sausages with baked beans, French style, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Caramelised apple pie
Caramelised apple pie
Nanou's chocolate cake
Nanou's chocolate cake
Gingerbread
Gingerbread

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page