- 3/4 cup Double Cream
- 170gm Foie Gras - Diced
- 2 Eggs
- 1teaspoon Ground Coriander
- Pinch of Salt
- Pinch of Sugar
Foie gras brulee
Alexander Wood
24th November 2010
Foie gras brulee
Very rich recipe, I use is as a part of an assiette, would be too much as a full starter size on its own.
Ingredients
Method
Method
Heat the cream to around 60C.
Set thermo to 60C.
Whisk the cream on a slow speed, adding the fois gras a block at a time until well combined.
Add the eggs 1 at a time, combine.
Season with coriander, salt and sugar.
Pass through fine chinoise into a jug.
Pour into moulds and cook in a bain marie at 120C until just set.
Finish as a normal brulee with a thin sprinkle of caster sugar,torched.
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