Crème de foie gras

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
35 min.	1 hour	1 hour 35 min.

Step by step recipe

• 1: 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.
• 2: Blend the mixture thoroughly and check seasoning.
• 3: Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.
• 4: Add 2 egg yolks and beat thoroughly to mix well.
• 5: Blend again briefly if necessary.
  Preheat the oven to 110°C (240°F).
• 6: 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.
• 7: Peel and rinse the potatoes, then cut into thick slices.
  Boil in salted water until soft.
  You will need 130 g potatoes after cooking.
• 8: 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.
• 9: 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.
• 10: 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.
• 11: 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.

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.

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