|Preparation||Resting||Cooking||Start to finish|
|33 min.||2 hours||1 hour||3 hours 33 min.|
|1||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.
|2||Blend the mixture thoroughly and check seasoning.||5 min.|
|3||Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.||5 min.|
|4||Add 2 egg yolks and beat thoroughly to mix well.||5 min.|
|5||Blend again briefly if necessary.
Preheat the oven to 110°C (240°F).
|6||Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).||30 min.|
|7||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.
|8||Peel and rinse the potatoes, then cut into thick slices.
Boil in salted water until soft.
You will need 130 g potatoes after cooking.
|9||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.
|10||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.
|11||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.||5 min.|
|12||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.
For 4 people : 7.75 €
Per person : 1.94 €
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Fresh mint ice-cream, Alsatian apple tart, Panna cotta, Langoustine gratin, ... All|
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Grated potato cakes, Taos hotpot, Sorrel soup, Melting Epoisses on toast , ... All|
|Raw foie gras: You can check-out other recipes which use it, like for example: Terrine of foie gras, Small foie gras pasties, 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: Chocolate cream, Apricot blancmange, Profiteroles, How to heat milk without it catching on the bottom of the pan, Thin endive tart, ... All|
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