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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.
154 K 4.1/5 (20 reviews)
1 hour 35 min.
Average
2 people
15 IngredientsLast modified on: December 17th 2023
For 2 people, you will need:
- 1
1⁄3 cup raw foie gras - 2
2⁄3 cup liquid cream - 3
1 egg yolk - 4
1 teaspoon Brandy (Cognac or Armagnac) - 5
1 teaspoon Port - 6
teaspoon salt - 7
teaspoon pepper - 8
½ pinch "Quatre-épices" spice blend - 9
1⁄3 cup potatoes - 10 2 ½ tablespoons liquid cream
- 11
2 ½ tablespoons milk - 12
1 tablespoon butter - 13
1.5 slice smoked ham - 14 salt
- 15 pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Pour 2⁄3 cup liquid cream, 1 teaspoon Brandy (Cognac or Armagnac) and 1 teaspoon Port into a pan on low heat. Add teaspoon salt, teaspoon pepper, ½ pinch "Quatre-épices" spice blend and 1⁄3 cup 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 1 egg yolk 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).
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.
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 1⁄3 cup potatoes after cooking.
Boil in salted water until soft.
You will need 1⁄3 cup potatoes after cooking.
Stage 8 - 5 min.
Pour 2 ½ tablespoons liquid cream into a pan on low heat with 2 ½ tablespoons milk, 1 tablespoon butter and the cooked potatoes.
Bring to the boil, then blend thoroughly.
Check seasoning.
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.
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.
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.
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 | 30 RDI=10 % | 20 RDI=2 % | 110 RDI=20 % | 1,180 RDI=60 % | 4,930 RDI: 60 % |
| 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 % | 590 RDI=30 % | 2,470 RDI: 30 % |
How much will it cost?
- For 2 people : 4.00 €
- Per person : 2.00 €
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 cream
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Potatoes
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Raw foie gras
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Milk
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