This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
152 K 4.1/5 (20 reviews)
1 hour 35 min.
Average
4 people
15 IngredientsLast modified on: December 17th 2023
For 4 people, you will need:
- 1
125 g raw foie gras - 2
250 g liquid cream - 3
2 egg yolks - 4
10 g Brandy (Cognac or Armagnac) - 5
10 g Port - 6
1.5 g salt - 7
0.5 g pepper - 8
1 pinch "Quatre-épices" spice blend - 9
130 g potatoes - 10 70 g liquid cream
- 11
70 g milk - 12
20 g butter - 13
3 slices smoked ham - 14 salt
- 15 pepper
- Total weight: 820 grams
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 250 g liquid cream, 10 g Brandy (Cognac or Armagnac) and 10 g 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.
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).
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 130 g potatoes after cooking.
Boil in salted water until soft.
You will need 130 g potatoes after cooking.
Stage 8 - 5 min.
Pour 70 g liquid cream into a pan on low heat with 70 g milk, 20 g 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 | 50 RDI=20 % | 40 RDI=4 % | 210 RDI=30 % | 2,330 RDI=120 % | 9,770 RDI: 120 % |
| 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 4 people : 7.80 €
- 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: Cauliflower and chickpea purée, Eggs with green asparagus and Parmesan cheese, Penne with Mushrooms, Creamy Winter Vegetable Soup, Soft Croque-monsieur with 3 cheeses, ... See them all 169
Potatoes
Like these other recipes: Smoky sausage and mash, Auvergne gratin, How to cook potato grenaille , Potato tortilla (Spanish omelette), Pan-fried potatoes, ... See them all 83
Raw foie gras
Like these other recipes: Home-made terrine of foie gras, Foie gras ballotine, Terrine of foie gras, Small foie gras pasties, Foie gras cured in salt, ... See them all 5
Milk
Like these other recipes: Kugelhof for Nanou, Polpete, "Psychedelic" sandwich bread, Ciabatta, Crème caramel, ... See them all 60
Other recipes you may also like
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011174 K3.8 40 min.
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, . September 11th 201661 K3.8 1 hour 15 min.
Two-cheese vegetable gratin
This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse. October 16th 201958 K3.5 1 hour 25 min.
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears. July 13th 202273 K 2 1 hour 3 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011365 K4.0 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.