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.
79,2964.2/5
Last modified on: June 3rd 2012
For 4 people, you will need:
- 1
125 g raw foie gras - 2
250 ml liquid cream - 3
2 egg yolks - 4
10 ml Brandy (Cognac or Armagnac) - 5
10 ml Port - 6
1.5 g salt - 7
0.5 g pepper - 8
1 pinch "Quatre-épices" spice blend - 9
130 g potatoes - 10 70 ml liquid cream
- 11
70 ml milk - 12
20 g butter - 13
3 slices smoked ham - 14 salt
- 15 pepper
- Total weight: 817 grams
How long does it take?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Pour 250 ml liquid cream, 10 ml Brandy (Cognac or Armagnac) and 10 ml Port into a pan on low heat. Add 1.5 g salt, 0.5 g pepper, 1 pinch "Quatre-épices" spice blend and 125 g raw foie gras cut into pieces.Heat gently until the foie gras has completely melted.
Stage 2
5 min.
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).
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 130 g potatoes after cooking.
Stage 9
5 min.
Pour 70 ml liquid cream into a pan on low heat with 70 ml milk, 20 g butter and the cooked potatoes.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.
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.
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.
Nutritional information
How much will it cost?
For 4 people : 7.75 €
Per person : 1.94 €
Source: After Jean-Chrisophe Despinasse.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Apricot blancmange, Like Bounty, Ham pasta bake, Tarte Normande, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Purée of Jerusalem artichokes with foie gras, Melting Epoisses on toast , Morteau sausage, Taos hotpot, ... All |
| Raw foie gras: You can check-out other recipes which use it, like for example: Terrine of foie gras, Home-made terrine of foie gras, Foie gras cured in salt, Small foie gras pasties, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Pan-baked hash brown (Hash-brown casserole), Cherry clafoutis, New hamburger buns, Pancake batter, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-24)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.