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Crème de foie gras

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.

100,3684/5 for 18 ratings

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Last modified on: June 3^rd 2012

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: 817 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
33 min.	2 hours	1 hour	3 hours 33 min.

Keeping: Creams with espumas do not keep.

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

Stage 1 - 5 min.

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.

Stage 2 - 5 min.

Blend the mixture thoroughly and check seasoning.

Stage 3 - 5 min.

Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Stage 4 - 5 min.

Add 2 egg yolks and beat thoroughly to mix well.

Stage 5 - 3 min.

Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Stage 6 - 30 min.

Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).

Stage 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.

Stage 8 - 15 min.

Peel and rinse the potatoes, then cut into thick slices.

Boil in salted water until soft.

You will need 130 g potatoes after cooking.

Stage 9 - 5 min.

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.

Stage 10 - 10 min.

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.

Stage 11 - 5 min.

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.

Stage 12 - 5 min.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,333 Kcal or 9,768 Kj	51 gr	44 gr	214 gr
117 %	20 %	4 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
286 Kcal or 1,197 Kj	6 gr	5 gr	26 gr
14 %	2 %	1 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
583 Kcal or 2,441 Kj	13 gr	11 gr	53 gr
29 %	5 %	1 %	8 %

% 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?

For 4 people : 7.75 €
Per person : 1.94 €

Note : These prices are only approximate

Change currency:

Source

After Jean-Chrisophe Despinasse.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Risotto-style celeriac, Broccoli savoury custard, Pain perdu, Pasta with mushrooms, Tarte Normande, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato wallets, Maroilles cheese quiche, Pan-fried potatoes, Turnip top soup, Alsatian-style salad, ... All
	Raw foie gras: You can check-out other recipes which use it, like for example: Home-made terrine of foie gras, Small foie gras pasties, Terrine of foie gras, Foie gras cured in salt, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Mouna, Apricot blancmange, Choux pastry (pâte à choux), Cornmeal baps for Anne, ... All

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