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.
112K 18 4
Last modified on: June 3rd 2012
Keywords for this recipe:Foie grasCreamSavouryMousseEspumaPotatoesFor 4 people, you will need:
- 0
125 g raw foie gras - 1
250 ml liquid cream - 2
2 egg yolks - 3
10 ml Brandy (Cognac or Armagnac) - 4
10 ml Port - 5
1.5 g salt - 6
0.5 g pepper - 7
1 pinch "Quatre-épices" spice blend - 8
130 g potatoes - 9 70 ml liquid cream
- 10
70 ml milk - 11
20 g butter - 12
3 slices smoked ham - 13 salt
- 14 pepper
- Total weight: 817 grams
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. |
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
Keeping
Creams with espumas do not keep.
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 % |
How much will it cost?
Source
After Jean-Chrisophe Despinasse.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Broccoli savoury custard, Tagliatelle and courgette spaghetti, carbonara style, Raw beetroot mousse with walnuts, Chestnut mousse in a whipper , ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Smooth mixed vegetable soup, Purée of Jerusalem artichokes with foie gras, Truffade original, Potato gratin, ... All |
 | Raw foie gras: You can check-out other recipes which use it, like for example: Foie gras cured in salt, Terrine of foie gras, Small foie gras pasties, Home-made terrine of foie gras, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Cornmeal baps for Anne, Chocolate eclairs, French custard tart, Chocolate tart, ... All |
Other recipes you may also like
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.298K3.8 1 hour March 29th 2020
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.277K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.298K4.0 1 hour 11 min. February 21th 2011
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.276K5 2 hours 23 min. May 27th 2020
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".320K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-09-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.