Crème de foie gras

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.
136K 4.1/5 based on 20 reviews
Grade this recipe:

Last modified on: December 17th 2023

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.1 hour1 hour 33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Crème de foie gras
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.
Crème de foie gras
Blend the mixture thoroughly and check seasoning.

Stage 3 - 5 min.
Crème de foie gras
Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Stage 4 - 5 min.
Crème de foie gras
Add 2 egg yolks and beat thoroughly to mix well.

Stage 5 - 3 min.
Crème de foie gras
Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Stage 6 - 30 min.
Crème de foie gras
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.

Stage 7 - 15 min.
Crème de foie gras
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 8 - 5 min.
Crème de foie gras
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 9 - 10 min.
Crème de foie gras
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 10 - 5 min.
Crème de foie gras
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 11 - 5 min.
Crème de foie gras
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.
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.
Creams with espumas do not keep.
After Jean-Chrisophe Despinasse.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,333 Kcal or 9,768 Kj51 gr44 gr214 gr
117 %20 %4 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
286 Kcal or 1,197 Kj6 gr5 gr26 gr
14 %2 %1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
583 Kcal or 2,441 Kj13 gr11 gr53 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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 4 people : 7.75 €
  • Per person : 1.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Bourguignon potatoes , Penne with Mushrooms, Creamy cauliflower with smoked salmon, Ham pasta bake, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Pork Chops Champvallon style, Salt cod brandade, Chilli langoustines, Endives "bonne femme", Sarladaise potatoes, ... All
Raw foie grasRaw foie gras: You can check-out other recipes which use it, like for example: Small foie gras pasties, Foie gras cured in salt, Home-made terrine of foie gras, Terrine of foie gras, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Choux pastry (pâte à choux), How to heat milk without it catching on the bottom of the pan, Blackcurrant, vanilla and lime verrine , Ciabatta, ... All
Other recipes you may also like
Rosemary steamed fish
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
327K3.8 1 hour March 29th 2020
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
324K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
348K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
309K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
355K4.3 1 hour 14 min. March 17th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page