Foie gras Chantilly


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.
120 K 4.2/5 (17 reviews)
Grade this recipe:
Keywords:
Last modified on: September 17th 2013
For 200 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 5 min.
All in all: 30 min.
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


Stage 1 - 15 min.
Foie gras Chantilly
Cut 100 g Foie gras into small pieces, and pass it througt a sieve.

Stage 2
Foie gras Chantilly
Prepare a bain marie and put foie gras in with 50 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.
Foie gras Chantilly
Put over low heat to melt the foie gras, stirring from time to time.

Stage 4 - 3 min.
Foie gras Chantilly
When foie gras is completely melted, remove from bain-marie and put in a cold bath.

Stage 5
Foie gras Chantilly
Put the bowl in the cold bath, and start to whip (watch out for the splashes).

Stage 6 - 5 min.
Foie gras Chantilly
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 recipe60 RDI=30 %50 RDI=4 %240 RDI=40 %700 RDI=40 %2,940 RDI: 40 %
Per 100 g40 RDI=20 %30 RDI=3 %160 RDI=20 %470 RDI=20 %1,960 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 200 ml : 3.45 €

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)
Other recipes you may also like
Terrine of foie gras
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
June 2nd 2015256 K 15 17 hours 8 min.
Rhubarb-hazelnut tart
Rhubarb-hazelnut tart
You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
July 28th 202410 K 1 hour 20 min.
Manou's zucchinis garnished
Manou's zucchinis garnished
Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.
August 18th 202411 K 55 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010231 K4.6 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page