- Foie gras:
- 15g - Salt
- 2g - Pink salt
- 2g - Sugar
- 2g - White pepper
- 2 tbsp - Madeira
- 1tbsp - Cognac
- 100g - Whole cream
- 800g - Foie gras
- Cherry glaze:
- 480g - Cherry puree, strained
- 0.5g - Salt
- 3g - Sugar
- 8.5g - Gelatine sheets
- Tuile batter (branch):
- 65g - All purpose flour
- 50g - Hazelnut flour
- 16g - Sugar
- 3g - Salt
- 115g - Butter
- 60g - Egg white
- 1 ea - Egg yolk
- Cherry fluid gel:
- 250g Cherry glaze base
- 4g Agar
- Coconut Espuma:
- 125g Coconut cream
- 125g Cream
Cherry Ripe Foie Gras
Shaun Hergatt
26th February 2015
Cherry Ripe Foie Gras
Cherry Ripe
Makes 30 balls
Dish components:
1ea - Foie ball | 1ea - Branch | 1g - Bitter chocolate crumble | 10g - Cherry fluid gel | 10g - Coconut espuma | 2g - Coconut shaved | 10g - Pistachio dust | 2 each - Anise hyssop leaves
Ingredients
Method
Foie gras:
1) De-vein the lobes
2) Season the lobes with the salt
3) Cook at 52ºC for about 12 minutes
4) Pass through a fine sieve
5) Boil cream
6) Season
7) Pipe into sheric moulds
8) When frozen, take them out the mould
9) Make a small cavity on the top of the sphere
10) Stick a toothpick in the cavity
11) Heat up the cherry glaze to 16.5 degrees Celsius
12) Dip in the cherry glaze
13) Heat up the finishing glaze till 21 degrees Celsius
14) Let the glaze set for 2 minutes in the refrigerator
Cherry glaze:
1) Bloom gelatine sheets in ice water
2) Mix cherry puree, salt, sugar and glucose
3) Heat up 1/3 of the cherry base
4) Add gelatin to the warm base
5 ) Add the other 2/3 to the mix
6 ) Pass through a fine sieve
Tuile batter (branch):
1) Melt butter
2) Mix all ingredients
3) Rest overnight in refrigerator
4) Pipe the mix on a silicone baking mat into 6cm lengths
5) Cook for 4 minutes at 185ºC
6) Cool down
7) Remove when cold and store in a dry place
Cherry Fluid Gel:
1) Pass the cherry puree through a fine chinois
2) Bloom the agar in water for 20 minutes
3) Add the puree to the agar mix
4) Pass through a fine sieve
5) Cool down
6) Blend until smooth in a juicer or blender
7) Pass through a fine sieve
8) Vacuum pack, to remove all bubbles
9) Store cold
Coconut espuma:
1) Mix all ingredients
2) Charge in a siphon gun once
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