Foie Gras Brulee

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g liver (s), (oose liver)
  • 140 ml cream
  • 140 ml milk
  • 4 egg yolks
  • 20 ml Madeira
  • Pepper, whiter
  • salt
  • Nutmeg, freshly grated
  • Sugar, brown
Foie Gras Brulee
Foie Gras Brulee

Instructions

  1. Cut the cleaned liver into small cubes. Heat the cream with the milk and simmer the liver in it for about 5 minutes, until it starts to dissolve a little. Puree everything and pass through a sieve.
  2. Beat the egg yolks with pepper, salt, nutmeg and the Madeira. Carefully add the liver cream milk to the egg yolks and mix.
  3. Pour the cream into small, heat-resistant molds, cover with foil and cook at 90 ° C in the steamer for about 40 minutes.
  4. Let the cream cool down. Chill for approx. 2 hours.
  5. To serve, spread a teaspoon of brown sugar on the surface of the cold cream and caramelize with a burner.
  6. Serve the caramelized cream with the brioche and quince sauce.

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