Foie gras brulee

Alexander Wood

Alexander Wood

24th November 2010
Alexander Wood

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.


  • 3/4 cup Double Cream
  • 170gm Foie Gras - Diced
  • 2 Eggs
  • 1teaspoon Ground Coriander
  • Pinch of Salt
  • Pinch of Sugar


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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