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Foie gras Chantilly

Name: Foie gras Chantilly
Prep time: 23 min
Cook time: 5 min
Total time: 28 min
Yield: 400 ml
Cuisine: French
Ingredients: 200 g Foie gras; 100 ml vegetable stock

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.

131 K 4.2/5 (17 reviews)

30 min.

Easy

6.90 €

400 ml

2 Ingredients

Last modified on: September 17^th 2013

For 400 ml, you will need:

1 200 g Foie gras
2 100 ml vegetable stock
Total weight: 300 grams

Times for this recipe

Preparation: 25 min.

Cooking: 5 min.

All in all: 30 min.

When should you start or finish this recipe?

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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:

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.

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.

Keeping: Bad conservation for Chantilly, must be used as faster as possible.

Source: Hervé THIS.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	90 RDI=9 %	480 RDI=70 %	1,400 RDI=70 %	5,870 RDI: 70 %
Per 100 g	40 RDI=20 %	30 RDI=3 %	160 RDI=20 %	470 RDI=20 %	1,960 RDI: 20 %

Possible allergens in this recipe: Celery

How much will it cost?

For 400 ml : 6.90 €

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)

Foie gras

You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Scallops with crunchy vegetables and wine sabayon, Foie gras fingers, Tournedos Rossini, Duck Parmentier, ... See them all 8

Vegetable stock

You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Endive and beer soup, Sausages with baked beans, French style, Asparagus "en petit pois", Mixed vegetable curry, ... See them all 19

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