Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients.
If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.
The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make foie gras Chantilly.
This is not foie gras with Chantilly (yuk!) but foie gras whipped to a foam like a Chantilly, but without cream added.
If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.
The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make foie gras Chantilly.
This is not foie gras with Chantilly (yuk!) but foie gras whipped to a foam like a Chantilly, but without cream added.
78K 15 4.7
Last modified on: September 17th 2013
Keywords for this recipe:Foie grasChantillyMolecular cookingWhiskFor 400 ml, you will need:
- 0
200 g Foie gras - 1
100 ml Vegetable stock - Total weight: 300 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 5 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Cut 200 g Foie gras into small pieces, and pass it througt a sieve.
Stage 2
Prepare a bain marie and put foie gras in with 100 ml Vegetable stock.
this liquid could also be:
this liquid could also be:
- Chicken stock with a little port or brandy
- A fifty-fifty mix of chicken stock and dry white wine
- Truffle juice
- etc...
Stage 3 - 5 min.
Put over low heat to melt the foie gras, stirring from time to time.
Stage 4 - 3 min.
When foie gras is completely melted, remove from bain-marie and put in a cold bath.
Stage 5
Put the bowl in the cold bath, and start to whip (watch out for the splashes).
Stage 6 - 5 min.
Foie gras froths into Chantilly quickly, stop when it is fairly firm.
You can now serve it on small toasts.
You can now serve it on small toasts.
Stage 7
Foie gras Chantilly can be made with a gourmet whip, proceed as a Chantilly cream and see how to in this video.
Remarks
Following the same idea, it is possible to make chocolate chantilly.
If you have a lot of splashes when whipping, it could mean that your mix is too liquid.
Don't forget that the Chantilly will get firmer, even after you stop whipping, So it's not necessary to overwhip.
If you don't use all the preparation at a time, refrigerate it for later use. If it goes flat, melt and whip again.
To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.
If you have a lot of splashes when whipping, it could mean that your mix is too liquid.
Don't forget that the Chantilly will get firmer, even after you stop whipping, So it's not necessary to overwhip.
If you don't use all the preparation at a time, refrigerate it for later use. If it goes flat, melt and whip again.
To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.
Keeping
Bad conservation for Chantilly, must be used as faster as possible.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 22 gr | 10 gr | 87 gr |
| 10 % | 8 % | 1 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 66 Kcal or 276 Kj | 7 gr | 3 gr | 29 gr |
| 3 % | 3 % | <1 % | 4 % |
How much will it cost?
Source
Hervé THIS.
This recipe uses (among others)
 | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Foie gras fingers, Tournedos Rossini, Paté en croute (terrine in a pie crust), Sarladaise potatoes, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Duo of slow-cooked pork, Chinese Soup, Country vegetable soup, Endive and beer soup, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.641K 303.9 36 min. January 27th 2017
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.194K4.5 1 hour 6 min. November 28th 2010
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.39K5 46 min. March 9th 2016
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.276K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.298K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-09-19)
Note: We'll never share your e-mail address with anyone else.
Post your 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.