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.
112K 18 4
Last modified on: June 3rd 2012
Keywords for this recipe:Foie grasCreamSavouryMousseEspumaPotatoesFor 4 people, you will need:
- 0
4.4 oz raw foie gras - 1
8.8 oz liquid cream - 2
2 egg yolks - 3
0.4 oz Brandy (Cognac or Armagnac) - 4
0.4 oz Port - 5
0.05 oz salt - 6
0.02 oz pepper - 7
1 pinch "Quatre-épices" spice blend - 8
4.6 oz potatoes - 9 2.5 oz liquid cream
- 10
2.5 oz milk - 11
0.7 oz butter - 12
3 slices smoked ham - 13 salt
- 14 pepper
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Pour 8.8 oz liquid cream, 0.4 oz Brandy (Cognac or Armagnac) and 0.4 oz Port into a pan on low heat. Add 0.05 oz salt, 0.02 oz pepper, 1 pinch "Quatre-épices" spice blend and 4.4 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 2 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).
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.
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 4.6 oz potatoes after cooking.
Boil in salted water until soft.
You will need 4.6 oz potatoes after cooking.
Stage 9 - 5 min.
Pour 2.5 oz liquid cream into a pan on low heat with 2.5 oz milk, 0.7 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 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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,333 Kcal or 9,768 Kj | 51 gr | 44 gr | 214 gr |
| 117 % | 20 % | 4 % | 32 % |
| 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 % |
How much will it cost?
Source
After Jean-Chrisophe Despinasse.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Polenta with spinach and soft-poached egg, Pistachio ice cream, Artichoke hearts forestier , Chocolate mousse with hazelnuts, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, How to cook potato grenaille , Potato purée , Fisherman's Ragout, Smooth mixed vegetable soup, ... All |
 | Raw foie gras: You can check-out other recipes which use it, like for example: Home-made terrine of foie gras, Foie gras cured in salt, Terrine of foie gras, Small foie gras pasties, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Pancake batter, Chocolate rolls (petits pains), Polenta, Cherry clafoutis, ... All |
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