Tesko

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.

rok trajanja:: 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

0.1 oz

agar agar
1.2 oz

sugar
10.6 oz

cherry purée
0.9 oz

raspberry vineger
1.3 oz

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

15.4 gr

foie gras
0.3 oz

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)

1.7 oz

70% almond praline
5.1 oz

egg whites
3.4 oz

egg yolks
1.1 oz

honey
1.3 oz

bread flour
0.7 oz

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

5.3 oz

beet juice
4.4 oz

cherry purée
2.3 oz

simple syrup
0.1 oz

kappa carageenan
13.9 gr

Guar Gum

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

Tools

5.9 oz

Rougie foie Gras terrine
5.6 oz

egg yolks
1.4 oz

sugar
4.9 oz

egg whites
1.4 oz

sugar
0.3 oz

gelatin
1.8 oz

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

4.9 oz

shortbread
3.2 oz

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
4.9 oz

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)

0.2 oz

Cornstarch
3.5 oz

brown sugar
2.5 oz

almond powder
1.1 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
3.5 oz

AP flour (1)
0.1 oz

maldon smoked salt
4.4 oz

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

11.1 oz

milk
2.8 oz

cream
3.4 oz

egg yolks
1.2 oz

sugar
4.1 oz

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

9.9 oz

sugar
11.3 oz

glucose
7.9 oz

water
10.6 oz

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.