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.Ultra-rich foie gras lends itself well to desserts and other sweet preparations and pairs beautifully with the right cho...
- Shelf life:
- Varies by component ( 2 days )
- Conservation:
- Varies by component (1 day )
Containing: 10 Components
Chocolate Cherry Gel
Ingredients: Chocolate Cherry Gel
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0.1 ozagar agar
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1.2 ozsugar
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10.6 ozcherry purée
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0.9 ozraspberry vineger
Preparation: Chocolate Cherry Gel
- 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
Foie Gras Powder
Ingredients: Foie Gras Powder
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15.4 grfoie gras
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0.3 oztapioca maltodextrin
Preparation: Foie Gras Powder
- 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)
Almond Praline Sponge
Ingredients: Almond Praline Sponge
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1.7 oz70% almond praline
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5.1 ozegg whites
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3.4 ozegg yolks
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1.1 ozhoney
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1.3 ozbread flour
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0.7 ozalmond oil
Preparation: Almond Praline Sponge
- 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
Cherry Glaze
Ingredients: Cherry Glaze
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5.3 ozbeet juice
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4.4 ozcherry purée
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2.3 ozsimple syrup
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0.1 ozkappa carageenan
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13.9 grGuar Gum
Preparation: Cherry Glaze
- Blend all of the ingredients together and bring to a boil.
- Use hot.
Tools
- Pot
Foie Gras Mousse
Ingredients: Foie Gras Mousse
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5.9 ozRougie foie Gras terrine
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5.6 ozegg yolks
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1.4 ozsugar
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4.9 ozegg whites
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1.4 ozsugar
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0.3 ozgelatin
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1.8 ozglucose
Preparation: Foie Gras Mousse
- 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
Chocolate Pressed Crust
Ingredients: Chocolate Pressed Crust
Preparation: Chocolate Pressed Crust
- 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)
Cocoa Almond Streusel
Ingredients: Cocoa Almond Streusel
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0.2 ozCornstarch
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3.5 ozbrown sugar
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2.5 ozalmond powder
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3.5 ozAP flour (1)
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0.1 ozmaldon smoked salt
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4.4 ozbutter
Preparation: Cocoa Almond Streusel
- 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
Or Noir Chocolate Cremeux
Ingredients: Or Noir Chocolate Cremeux
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11.1 ozmilk
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2.8 ozcream
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3.4 ozegg yolks
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1.2 ozsugar
Preparation: Or Noir Chocolate Cremeux
- 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
Candied Almonds with Smoked Salt
Ingredients: Candied Almonds with Smoked Salt
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9.9 ozsugar
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11.3 ozglucose
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7.9 ozwater
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10.6 ozblanched whole almonds
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Q.S.smoked salt
Preparation: Candied Almonds with 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
Assembly
Ingredients: Assembly
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Q.S.basil leaves
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Q.S.Chocolate garnishes
Preparation: Assembly
- 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.
Tools
- Piping Bag
- Hand blender
- sauce bottle
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