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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