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.
70,3044.7/5 for 15 ratings
Grade this recipe:

Last modified on: September 17th 2013

For 400 ml, you will need:

Change these quantities to make: 200 ml 400 ml 800 ml 1 litre 200 ml

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
23 min.5 min.28 min.
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...

Keeping:

Bad conservation for Chantilly, must be used as faster as possible.

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

Whole recipe
Energetic valueProteins CarbohydratesFats
198 Kcal or 829 Kj22 gr10 gr87 gr
10 %8 %1 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj7 gr3 gr29 gr
3 %3 %<1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Hervé THIS.

More recipes?

This recipe uses (among others)
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Sarladaise potatoes, Scallops with crunchy vegetables and wine sabayon, Purée of Jerusalem artichokes with foie gras, Duck Parmentier, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Country vegetable soup, Provençal braised carrots, Fisherman's Ragout, Sautéed Green Vegetables, Endive and beer soup, ... All

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