Duck Foie gras & Beets Plated Dessert

Duck Foie gras & Beets Plated Dessert
Difficult
Makes: 20
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.
Shelf life:
Varies by component ( 2 days )
Conservation:
Varies by component (1 day )
Containing: 10 Components
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Demonstration video<span>Duck Foie gras & Beets Plated Dessert</span>
Demonstration videoDuck Foie gras & Beets Plated Dessert

Chocolate Cherry Gel

Ingredients

Preparation

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

View tools

  • Whisk
  • Strainer
  • Hand blender
  • Plastic film
  • Pot
  • Mixing Bowl

Foie Gras Powder

Ingredients

  • 1 g
    foie gras
  • 9 g
    tapioca maltodextrin

Preparation

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

View tools

  • Bowl (s)
  • Spatula(s)

Almond Praline Sponge

Ingredients

  • 48 g
    70% almond praline
  • 144 g
    egg whites
  • 96 g
    egg yolks
  • 30 g
    honey
  • 36 g
    bread flour
  • 20 g
    almond oil

Preparation

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

View tools

  • Strainer
  • Microwave
  • Blender
  • siphon gun
  • CO2 cartridges

Cherry Glaze

Ingredients

  • 150 g
    beet juice
  • 125 g
    cherry purée
  • 65 g
    simple syrup
  • 3 g
    kappa carageenan
  • 0.9 g
    Guar Gum

Preparation

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

View tools

  • Pot

Foie Gras Mousse

Ingredients

  • 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

Preparation

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

View tools

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

Chocolate Pressed Crust

Ingredients

Preparation

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

View tools

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

Cocoa Almond Streusel

Ingredients

Preparation

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

View tools

  • Parchment paper
  • Sheet pan
  • Stand Mixer

Or Noir Chocolate Cremeux

Ingredients

Preparation

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

View tools

  • Whisk
  • Hand blender
  • Spatula(s)
  • Pot
  • small silcone molds

Candied Almonds with Smoked Salt

Ingredients

  • 280 g
    sugar
  • 320 g
    glucose
  • 225 g
    water
  • 300 g
    blanched whole almonds
  • Q.S.
    smoked salt

Preparation

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

View tools

  • Silpat
  • Sheet pan
  • Pot

Assembly

Ingredients

  • Q.S.
    basil leaves
  • Q.S.
    Chocolate garnishes

Preparation

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

View tools

  • Piping Bag
  • Hand blender
  • sauce bottle

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