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.
101,5114/5 for 18 ratings
Grade this recipe: Last modified on: June 3rd 2012
For 8 people, you will need:
- 0
250 g raw foie gras - 1
500 ml liquid cream - 2
4 egg yolks - 3
20 ml Brandy (Cognac or Armagnac) - 4
20 ml Port - 5
3 g salt - 6
1 g pepper - 7
2 pinches "Quatre-épices" spice blend - 8
260 g potatoes - 9 140 ml liquid cream
- 10
140 ml milk - 11
40 g butter - 12
6 slices smoked ham - 13 salt
- 14 pepper
- Total weight: 1,634 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Creams with espumas do not keep.Step by step recipe
Stage 1 - 5 min.
Pour 500 ml liquid cream, 20 ml Brandy (Cognac or Armagnac) and 20 ml Port into a pan on low heat. Add 3 g salt, 1 g pepper, 2 pinches "Quatre-épices" spice blend and 250 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 4 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 260 g potatoes after cooking.
Boil in salted water until soft.
You will need 260 g potatoes after cooking.
Stage 9 - 5 min.
Pour 140 ml liquid cream into a pan on low heat with 140 ml milk, 40 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,665 Kcal or 19,531 Kj | 102 gr | 89 gr | 427 gr |
| 233 % | 39 % | 8 % | 65 % |
| 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?
- For 8 people : 15.51 €
- Per person : 1.94 €
Note : These prices are only approximate.
Source
After Jean-Chrisophe Despinasse.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Pistachio tiramisu, Two-cheese quiche, Chocolate sauce, Pumpkin (or potimarron) soup, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Mini Mont d'Or fondue with "spuds in blankets", Potatoes with prawns, Boeuf (beef) bourguignon, Melting Epoisses on toast , ... All |
| Raw foie gras: You can check-out other recipes which use it, like for example: Small foie gras pasties, Foie gras cured in salt, Terrine of foie gras, Home-made terrine of foie gras, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Crème caramel, Deep leek and potato quiche, Apricot blancmange, Pancake batter, ... 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.83,8793.8/5 for 17 ratings 1 hour
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,1315/5 for 1 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.72,9134.0/5 for 20 ratings 1 hour 11 min.
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.67,9845/5 for 1 ratings 2 hours 23 min.
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".74,9084.2/5 for 19 ratings 1 hour 14 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question