Crème de foie gras


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
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Last modified on: June 3rd 2012

For 8 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
33 min.2 hours1 hour3 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?
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Keeping:

Creams with espumas do not keep.

Step by step recipe


Stage 1 - 5 min.
Crème de foie gras : Photo of step #1
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.
Crème de foie gras : Photo of step #2
Blend the mixture thoroughly and check seasoning.

Stage 3 - 5 min.
Crème de foie gras : Photo of step #3
Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Stage 4 - 5 min.
Crème de foie gras : Photo of step #4
Add 4 egg yolks and beat thoroughly to mix well.

Stage 5 - 3 min.
Crème de foie gras : Photo of step #5
Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Stage 6 - 30 min.
Crème de foie gras : Photo of step #6
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.
Crème de foie gras : Photo of step #8
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.
Crème de foie gras : Photo of step #9
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.
Crème de foie gras : Photo of step #10
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.
Crème de foie gras : Photo of step #11
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.
Crème de foie gras : Photo of step #12
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

Whole recipe
Energetic valueProteins CarbohydratesFats
4,665 Kcal or 19,531 Kj102 gr89 gr427 gr
233 %39 %8 %65 %
Per 100 g
Energetic valueProteins CarbohydratesFats
286 Kcal or 1,197 Kj6 gr5 gr26 gr
14 %2 %1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
583 Kcal or 2,441 Kj13 gr11 gr53 gr
29 %5 %1 %8 %
% 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).

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Note : These prices are only approximate.

Source

After Jean-Chrisophe Despinasse.

More recipes?

This recipe uses (among others)
Liquid creamLiquid 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
PotatoesPotatoes: 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 grasRaw 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
MilkMilk: 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

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