Name: Crème de foie gras
Prep time: 33 min
Cook time: 1 h
Total time: 1 h 33 min
Yield: 4 people
Cuisine: French
Ingredients: 125 g raw foie gras; 250 ml liquid cream; 2 egg yolks; 10 ml Brandy (Cognac or Armagnac); 10 ml Port; 1.5 g salt; 0.5 g pepper; 1 pinch "Quatre-épices" spice blend; 130 g potatoes; 70 ml liquid cream; 70 ml milk; 20 g butter; 3 slices smoked ham; Salt; Pepper

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: 820 grams

Times for this recipe

Preparation

35 min.

Cooking

1 hour

All in all

1 hour 35 min.

Preparation 35 min.

Cooking 1 hour

When should you start or finish this recipe?

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

Step 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.

Step 2 - ⌛ 5 min.

Blend the mixture thoroughly and check seasoning.

Step 3 - ⌛ 5 min.

Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Step 4 - ⌛ 5 min.

Add 2 egg yolks and beat thoroughly to mix well.

Step 5 - ⌛ 3 min.

Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Step 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.

Step 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.

Step 8 - ⌛ 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.

Step 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.

Step 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.

Step 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.

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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	5 g RDI=2 %	26 g RDI=36 %	286 kcal RDI=14 %	1,195 kJ RDI=14 %
Per person	13 g RDI=20 %	11 g RDI=4 %	53 g RDI=73 %	583 kcal RDI=29 %	2,440 kJ RDI=29 %
Whole recipe	51 g RDI=78 %	44 g RDI=17 %	214 g RDI=293 %	2,331 kcal RDI=117 %	9,760 kJ RDI=117 %