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.
112 K 4.2/5 (17 reviews)
30 min.
Easy
400 ml
2 IngredientsLast modified on: September 17th 2013
For 400 ml, you will need:
- 1
200 g Foie gras - 2
100 g Vegetable stock - Total weight: 300 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 5 min.
All in all: 30 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 - 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 g 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.
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 % |
How much will it cost?
- For 400 ml : 6.90 €
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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: Beef Wellington, Scallops with crunchy vegetables and wine sabayon, Paté en croute (terrine in a pie crust), Duck Parmentier, Purée of Jerusalem artichokes with foie gras, ... See them all 8
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Fisherman's Ragout, Mixed vegetable curry, Country vegetable soup, Endive and beer soup, ... See them all 19
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