Crème de foie gras

For 8 people, you will need:

1 250 g raw foie gras
2 500 ml liquid cream
3 4 egg yolks
4 20 ml Brandy (Cognac or Armagnac)
5 20 ml Port
6 3 g salt
7 1 g pepper
8 2 pinches "Quatre-épices" spice blend
9 260 g potatoes
10 140 ml liquid cream
11 140 ml milk
12 40 g butter
13 6 slices smoked ham
14 salt
15 pepper
Total weight: 1,634 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Creams with espumas do not keep.

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?

Work this out...

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.

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).

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.

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.

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.

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.

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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 8 people : 15.51 €
Per person : 1.94 €

Note : These prices are only approximate

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	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Thin endive tart, Langoustine gratin, Sauce Normande (for fish), Chocolate mousse with hazelnuts, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cervelas salad, Pan-fried potatoes, Fillets of sole Dieppoise, Potato purée , Valay salad, ... All
	Raw foie gras: You can check-out other recipes which use it, like for example: Terrine of foie gras, Home-made terrine of foie gras, Small foie gras pasties, Foie gras cured in salt, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: How to heat milk without it catching on the bottom of the pan, Toasted almond cake, Doughnuts, Nantes Tourton, Thin endive tart, ... All

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