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 g 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 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.
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: Purée of Jerusalem artichokes with foie gras, Tournedos Rossini, Paté en croute (terrine in a pie crust), Duck Parmentier, Scallops with crunchy vegetables and wine sabayon, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Melt-in-the mouth meat and vegetables in a sealed casserole, Duo of slow-cooked pork, Late Winter Soup with Fresh Spinach, Sautéed Green Vegetables, ... All |
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