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
Print Recipe
Pin Recipe Instructions
- 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.
- Beat the egg yolks with pepper, salt, nutmeg and the Madeira. Carefully add the liver cream milk to the egg yolks and mix.
- Pour the cream into small, heat-resistant molds, cover with foil and cook at 90 ° C in the steamer for about 40 minutes.
- Let the cream cool down. Chill for approx. 2 hours.
- To serve, spread a teaspoon of brown sugar on the surface of the cold cream and caramelize with a burner.
- Serve the caramelized cream with the brioche and quince sauce.
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