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Crème de foie gras

Name: Crème de foie gras
Prep time: 33 min
Cook time: 1 h
Total time: 1 h 33 min
Yield: 4 people
Cuisine: French
Ingredients: 125 g raw foie gras; 250 ml liquid cream; 2 egg yolks; 10 ml Brandy (Cognac or Armagnac); 10 ml Port; 1.5 g salt; 0.5 g pepper; 1 pinch "Quatre-épices" spice blend; 130 g potatoes; 70 ml liquid cream; 70 ml milk; 20 g butter; 3 slices smoked ham; salt; pepper

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.

160 K 4.1/5 (20 reviews)

1 hour 35 min. difficulté

Average

7.75 €

4 people

15 Ingredients

Last modified on: December 17^th 2023

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 for this recipe

Preparation: 35 min.

Cooking: 1 hour

All in all: 1 hour 35 min.

When should you start or finish this recipe?

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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).

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.

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.

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.

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.

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.

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.

Keeping: Creams with espumas do not keep.

Source: After Jean-Chrisophe Despinasse.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	40 RDI=4 %	210 RDI=30 %	2,330 RDI=120 %	9,770 RDI: 120 %
Per 100 g	6 RDI=2 %	5 RDI=1 %	30 RDI=4 %	290 RDI=10 %	1,200 RDI: 10 %
Per person	10 RDI=5 %	10 RDI=1 %	50 RDI=8 %	580 RDI=30 %	2,440 RDI: 30 %