Crème de foie gras

Step by step recipe:

  1. 5 min.Crème de foie gras : Photo of step #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. 5 min.Crème de foie gras : Photo of step #2
    Blend the mixture thoroughly and check seasoning.
  3. 5 min.Crème de foie gras : Photo of step #3
    Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.
  4. 5 min.Crème de foie gras : Photo of step #4
    Add 2 egg yolks and beat thoroughly to mix well.
  5. 3 min.Crème de foie gras : Photo of step #5
    Blend again briefly if necessary.

    Preheat the oven to 110°C (240°F).
  6. 30 min.Crème de foie gras : Photo of step #6
    Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).
  7. 2 hours
    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.
  8. 15 min.Crème de foie gras : Photo of step #8
    Peel and rinse the potatoes, then cut into thick slices.

    Boil in salted water until soft.

    You will need 130 g potatoes after cooking.
  9. 5 min.Crème de foie gras : Photo of step #9
    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.
  10. 10 min.Crème de foie gras : Photo of step #10
    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.
  11. 5 min.Crème de foie gras : Photo of step #11
    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.
  12. 5 min.Crème de foie gras : Photo of step #12
    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.

Source:

After Jean-Chrisophe Despinasse.

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