Recipes - Foie Gras Cappuccino & Quince Jelly
Ingredients
225ml milk
150g duck foie gras
Seasoning
Good pinch of sugar
50ml cream
6 fine slices of black truffle
100g quince jelly
5g rock salt
Seasoning
Preparation time
20 minutes
Cooking time
10 minutes
Setting time
2 hours
Serves 8 of 800ml
Method
- Put the milk into a pan with the roughly diced foie gras,
add the seasoning and the sugar. - Poach gently until the foie gras softens and begins to melt.
This should take about 8 to 10 minutes - 3 Remove from the heat and pass through a sieve,
discard the remaining pieces as these will be unusable. - Mix the cream into the foie gras milk, and transfer into a siphon whilst hot, then chill. Whilst chilling, keep shaking vigorously every 30 minutes.
- Spray this into the verrine and garnish with the quince jelly and a slice of black truffle. Do not spray this until just prior to service as the wonderfully delicate mousse consistency will not last too long.
Advice
You may need to order a whole lobe of foie gras from your butcher – I find it freezes really well, so cut into portions and wrap well to keep until next time.
Serving suggestion
Serve with toasted brioche soldiers
Variation
You could use goose foie gras.
Franck Pontais Affiliates
