Foie Gras Chocolate Cream (Printable Recipe Version)
Smooth foie gras and gentle white chocolate meet with a light kick of spices. Rich, fancy, so smooth.
# Ingredients You’ll Need:
→ For the custard
01 -
1/4 teaspoon ground white pepper
02 -
120 g foie gras, chopped in little bits at room temp
03 -
200 ml heavy cream
04 -
3 eggs
05 -
70 g white chocolate
06 -
1/2 teaspoon Celtic sea salt
# Steps to Make It:
01 -
Pop it in the fridge for at least 2 hours after cooling completely so it gets nice and firm.
02 -
Bake for 30-35 minutes in your hot oven. The edges set up first. The center should jiggle a bit. Pull from the oven and let it cool off.
03 -
Heat your oven to 150°C. Pour your mixture into ramekins. Put those ramekins into a bigger baking dish. Fill with hot water till it comes up halfway on the sides.
04 -
Toss the room temp foie gras, cream, eggs, your melted white chocolate, sea salt, and a hit of pepper into the blender. Blend until smooth.
05 -
Break up your white chocolate and melt it in a small pot on low, keep stirring. Pull it off and let it cool a little.
06 -
Slice foie gras into cubes and let it sit about 30 minutes until it's room temp.
# Extra Information:
01 -
If you want it super silky, push the blended mix through a fine strainer before baking.