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Ultra-rich foie gras lends itself well to desserts and other sweet preparations and pairs beautifully with the right chocolate, allowing chefs to create a truly unique and indulgent dessert experience.

Ultra-rich foie gras lends itself well to desserts and other sweet preparations and pairs beautifully with the right chocolate, allowing chefs to create a truly unique and indulgent dessert experience.

Διάρκεια ζωής:: Varies by component ( 2 days )
Conservation:: Varies by component (1 day )

Περιέχει: 10 Συστατικά

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Demonstration video<span>Duck Foie gras & Beets Plated Dessert</span>

Demonstration videoDuck Foie gras & Beets Plated Dessert

2 g

agar agar
35 g

sugar
300 g

cherry purée
25 g

raspberry vineger
38 g

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG

Combine agar agar with sugar, mix well, and set aside.
Combine cherry puree and raspberry vinegar, then whisk in the agar mixture.
Bring the mixture to a boil while whisking, allowing the mixture to boil for 1 minute.
Pour the hot preparation over the chocolate and stir gently.
Emulsify the mixture with a hand blender.
Cover with plastic wrap touching the surface and transfer to refrigerator.
Allow to set. This will take at least 3 hours.

Tools

Whisk
Strainer
Hand blender
Plastic film
Pot
Mixing Bowl

1 g

foie gras
9 g

tapioca maltodextrin

Melt trim leftover from making the foie gras mousse.
Combine the melted foie gras with the tapioca maltodextin and blend well.

Tools

Bowl (s)
Spatula(s)

48 g

70% almond praline
144 g

egg whites
96 g

egg yolks
30 g

honey
36 g

bread flour
20 g

almond oil

Combine all ingredients in a blender, and process until homogenous.
Strain batter to remove any lumps or large pieces, then transfer to a siphon gun
Dispense into microwave-safe containers and cook immediately.
Reserve in refrigerator until needed.

Tools

Strainer
Microwave
Blender
siphon gun
CO2 cartridges

150 g

beet juice
125 g

cherry purée
65 g

simple syrup
3 g

kappa carageenan
0.9 g

Guar Gum

Blend all of the ingredients together and bring to a boil.
Use hot.

Tools

168 g

Rougie foie Gras terrine
160 g

egg yolks
40 g

sugar
140 g

egg whites
40 g

sugar
8 g

gelatin
50 g

glucose

Pull foie gras from cooler to temper one hour before making the recipe
Whip the cream to medium peaks and set aside
Combine the yolks and sugar in a the bowl of a stand mixer and cook to 65°C over a waterbath
Transfer to mixer and whisk until completely cooled. Reserve.
Comine the sugar and glucose with a small amount of water and cook over medium heat while whisking egg whites in a stand mixer.
When the sugar syrup reaches 108°C, add the bloomed gelatin and pour into egg whites in a steady stream.
Continue whisking until the mixture is cool to the touch.
Gently mix the foie gras with a spatula to break it up.
Fold in the pâte à bombe, then the meringue, and then the whipped cream.
Pipe into the desired shapes and press a demi-sphere of the cremeux into the center.
Transfer to a blast freezer and freeze until solid.

Tools

Thermometer
Piping Bag
Silicone mold
Spatula(s)
Pot
Mixing Bowl
Mixer with whisk
blast freezer

140 g

shortbread
90 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
140 g

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG

Crumble or chop the shortbread into small pieces and combine with the Feuilletine.
Melt chocolate to 30°C/86°F and mix into dry ingredients.
Place mixture between two sheets of acetate and roll to 3mm thick.
Allow to crystallize, then cut into desired shapes.
Reserve until needed.

Tools

Rolling pin
Acetate sheets
Bowl (s)
Cutter
Spatula(s)

5 g

Cornstarch
100 g

brown sugar
70 g

almond powder
30 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
100 g

AP flour (1)
2 g

maldon smoked salt
125 g

butter

Combine dry ingredients in the bowl of a stand mixer, and mix using the paddle.
Add butter in small pieces and mix until butter is thoroughly incorporated and mixture is crumbly.
Spread out on a parchment-lined sheet pan and chill in refrigerator
Bake at 160C/330F until golden brown.
Reserve until needed.

Tools

Parchment paper
Sheet pan
Stand Mixer

315 g

milk
80 g

cream
95 g

egg yolks
34 g

sugar
115 g

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG

Make a creme anglaise using the milk, cream, yolks, and sugar.
Pour the hot preparation over the chocolate and stir to combine.
Emulsify with a hand blender
Transfer to a piping bag and portion among demi-sphere molds or another small shape.
Freeze until solid.

Tools

Whisk
Hand blender
Spatula(s)
Pot
small silcone molds

280 g

sugar
320 g

glucose
225 g

water
300 g

blanched whole almonds
Q.S.

smoked salt

Combine the sugar, glucose and water. Stir well and cook until the sugar dissolves.
Stir in the nuts and bring the mixture to a rolling boil.
Strain out the nuts and spread them onto a Silpat™.
Bake at 160°C/320F until toasted.
Remove from oven and toss with smoked salt to taste.
Set aside to cool.

Tools

Silpat
Sheet pan
Pot

Q.S.

basil leaves
Q.S.

Chocolate garnishes

Cut the Chocolate Cherry Gel into small pieces, then blend with a hand blender until completely smooth.
Transfer to a piping bag or sauce bottle.
Prepare or re-heat the glaze
Unmold the frozen foie gras mousse.
Dip each mousse into the hot glaze, then place on a piece of Chocolate Pressed Crust
Transfer the glazed mousses to the refrigerator until needed.
To plate:
Secure the mousse on the plate with a small dab of the chocolate cherry gel.
Pipe dots of the Chocolate Cherry Gel on the mousse and plate.
Tear the Almond Praline Sponge into small pieces and place on the plate.
Sprinkle a small amount of Streusel on the plate, and place a few Candied Almonds near the mousse and sponge pieces.
Dust the plate with Foie Gras Powder
Add basil leaves and chocolate garnish if desired.