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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.

138K 4.1/5 based on 20 reviews

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: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	1 hour	1 hour 33 min.

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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

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 %

% 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).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 8 people : 15.51 €
Per person : 1.94 €

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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.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Vegetable rosette tart, Sausage with duchess potatoes and a Mont d'Or fondue , Frozen Nougat, Lemon creams, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Truffade, Winegrowers' sausage casserole, Creamy "terre et mer" pots, Baked potatoes with poached egg and tuna sauce , Chilli langoustines, ... All
	Raw foie gras: You can check-out other recipes which use it, like for example: Small foie gras pasties, Terrine of foie gras, Foie gras cured in salt, Home-made terrine of foie gras, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Doughnuts, Mouna, Ciabatta, Kugelhof for Nanou, ... All

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