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.
141 K 4.1/5 (20 reviews)
1 hour 35 min.
Average
12 people
15 IngredientsLast modified on: December 17th 2023
For 12 people, you will need:
- 1
13.2 oz raw foie gras - 2
1 lb + 10.4 oz liquid cream - 3
6 egg yolks - 4
1.1 oz Brandy (Cognac or Armagnac) - 5
1.1 oz Port - 6
0.2 oz salt - 7
0.05 oz pepper - 8
3 pinches "Quatre-épices" spice blend - 9
13.7 oz potatoes - 10 7.4 oz liquid cream
- 11
7.4 oz Milk - 12
2.2 oz butter - 13
9 slices smoked ham - 14 salt
- 15 pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
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 1 lb + 10.4 oz liquid cream, 1.1 oz Brandy (Cognac or Armagnac) and 1.1 oz Port into a pan on low heat. Add 0.2 oz salt, 0.05 oz pepper, 3 pinches "Quatre-épices" spice blend and 13.2 oz 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 6 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).
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.
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 13.7 oz potatoes after cooking.
Boil in salted water until soft.
You will need 13.7 oz potatoes after cooking.
Stage 8 - 5 min.
Pour 7.4 oz liquid cream into a pan on low heat with 7.4 oz Milk, 2.2 oz butter and the cooked potatoes.
Bring to the boil, then blend thoroughly.
Check seasoning.
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.
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.
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.
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 | 150 RDI=60 % | 130 RDI=10 % | 640 RDI=100 % | 7,000 RDI=350 % | 29,300 RDI: 350 % |
| 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 % |
How much will it cost?
- For 12 people : 23.30 €
- Per person : 1.95 €
Change currency: 
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
Like these other recipes: French toast "cordon bleu", Turban of sole with langoustines, Pasta with mushrooms, Gratin with Parmesan flavours, Sausage mushroom and cheese crumble, ... See them all 164
Potatoes
Like these other recipes: Ardennes Salad, Taos hotpot, Chilli potato wedges, Ramekins of duchess potatoes, Morteau sausage , ... See them all 79
Raw foie gras
Like these other recipes: Home-made terrine of foie gras, Foie gras cured in salt, Small foie gras pasties, Terrine of foie gras, ... See them all 4
Milk
Like these other recipes: Pretzels, Crackers, Mouna, "Psychedelic" sandwich bread, Polenta, ... See them all 60
Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022450 K 25 45 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023264 K5 1 hour 50 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe.February 28th 2012299 K4 1 hour 40 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.August 8th 2013136 K 24.3 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.