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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.

150 K 4.1/5 (20 reviews)

1 hour 35 min. difficulté

Average

7.75 €

8 people

15 Ingredients

Last modified on: December 17^th 2023

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For 8 people, you will need:

1 250 ml 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 ml salt
7 1 ml pepper
8 2 pinches "Quatre-épices" spice blend
9 260 ml potatoes
10 140 ml liquid cream
11 140 ml Milk
12 41.28 ml butter
13 6 slices smoked ham
14 salt
15 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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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?

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 500 ml liquid cream, 20 ml Brandy (Cognac or Armagnac) and 20 ml Port into a pan on low heat. Add 3 ml salt, 1 ml pepper, 2 pinches "Quatre-épices" spice blend and 250 ml 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).

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 260 ml potatoes after cooking.

Stage 8 - 5 min.

Pour 140 ml liquid cream into a pan on low heat with 140 ml Milk, 41.28 ml 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	100 RDI=40 %	90 RDI=8 %	430 RDI=70 %	4,670 RDI=230 %	19,530 RDI: 230 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg

How much will it cost?

For 8 people : 15.55 €
Per person : 1.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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