Foie Gras Brûlée

Name: Foie Gras Brûlée
Prep time: 10 min
Cook time: 30 min
Yield: Serves 1 - 2
Ingredients: 150g foie gras, raw & at room temperature; 100ml double cream; 2 egg yolks, at room temperature; 1 sliced brioche, dehydrated; Soft brown sugar; Salt and pepper, to taste

Foie Gras Brûlée

Feeds 1 - 2 people
Prep time 10m
Cook time 30m

Description

For a truly surprising starter, here's our take on the classic French dessert creme brulee, but make it savoury and luxurious with foie gras.
The foie gras is gently cooked in a custard in a bain marie and then topped with seared foie gras. A sweet brioche crumb is sprinkled on top to contrasts with the foie gras richness, adding a light note of sweetness.

Ingredients

150g foie gras, raw & at room temperature
100ml double cream
2 egg yolks, at room temperature
1 sliced brioche, dehydrated
Soft brown sugar
Salt and pepper, to taste

Method

Preheat the oven to 100°C. Dice ⅔ of the foie gras into small cubes, setting aside the rest.
Heat the double cream in a pan to just below simmering point, then transfer from the heat. Transfer the foie gras and egg yolks to a Vitamix/Thermomix/blender. Pour in the cream whilst blending on a low speed until emulsified. Season with salt.
Pass the mixture through a chinois or fine sieve. Gently skim off any foam with a ladle. (If you have access to one, at this stage you can vac-pack the mixture 2 times in an open container)
Pour the mixture into the ramekins then cover each one in cling film and place in a bain marie. Each ramekin should be halfway submerged in the water. Cook until the crème brûlée is just set. This will take approximately 20 minutes, but all ovens will vary. To test, gently shake the bain marie and if they are ready they will lightly wobble like jelly in the middle. Remove from the bain marie and set aside until ready to serve.
For the seared foie gras:
Finely dice the remaining foie gras into small dice. In a small pan on a high heat, sear the foie gras on each side. Drain any excess fat.
For the dehydrated brioche crumb:
Dehydrate the brioche in a dehydrator or a low oven (95°C). Once fully dehydrated leave it to cool then blitz to a fine crumb and season with salt and pepper. Lightly toast in a small pan until golden.
To serve:
Sprinkle a thin layer of soft brown sugar on the top of each crème brûlée then use a blow torch to caramelise it. Hold the blow torch just above the sugar and keep rotating it until caramelised. Top each crème brûlée with the seared foie gras and scatter the brioche crumb on top.

Foie Gras Brûlée

Foie Gras Brûlée

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