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Crème de foie gras

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.


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Last modified on: June 3rd 2012

For 4 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
33 min.2 hours1 hour3 hours 33 min.
Preservation: Creams with espumas do not keep.
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...

Step by step recipe

1 Crème de foie gras : Photo of step #1Pour 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.
5 min.
2 Crème de foie gras : Photo of step #2Blend the mixture thoroughly and check seasoning. 5 min.
3 Crème de foie gras : Photo of step #3Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it. 5 min.
4 Crème de foie gras : Photo of step #4Add 2 egg yolks and beat thoroughly to mix well. 5 min.
5 Crème de foie gras : Photo of step #5Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).
3 min.
6 Crème de foie gras : Photo of step #6Divide 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.
2 hours
8 Crème de foie gras : Photo of step #8Peel and rinse the potatoes, then cut into thick slices.

Boil in salted water until soft.

You will need 130 g potatoes after cooking.
15 min.
9 Crème de foie gras : Photo of step #9Pour 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.
5 min.
10 Crème de foie gras : Photo of step #10Pass 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.
10 min.
11 Crème de foie gras : Photo of step #11Make 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 Crème de foie gras : Photo of step #12Assemble 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.
5 min.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
233351 gr44 gr214 gr
117 %20 %4 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
2866 gr5 gr26 gr
14 %2 %1 %4 %
Per person
CaloriesProteins CarbohydratesFats
58312 gr11 gr53 gr
29 %5 %1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.75 €
Per person : 1.94 €

Note : These prices are only approximate.

Change currency:

Source: After Jean-Chrisophe Despinasse.
Grade this recipe :

More recipes?

This recipe use (among others)
Liquid creamLiquid 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
PotatoesPotatoes: 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 grasRaw 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
MilkMilk: 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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