Starters | Foie gras | Gastronomic

Foie gras crème brûlée

40 portions

Preparation: 15 min

Cooking: 1 min

Waiting: 2 h

This delicious crème brûlée with foie gras is the ultimate appetizer!

  • Ingredients

    • 200 g of fresh foie gras
    • ⅘ cup ( 200 ml) 35% cream
    • 1 ½ tsp. teaspoon (7.5 ml) foie gras spices
    • 40 Chinese spoons
    • Granulated sugar
    • Gingerbread (optional)

  • Preparation

    1. Cut the foie gras into small cubes and place in a food processor.
    2. Heat the cream for 45 to 60 seconds in the microwave (the cream should be steaming but not boiling).
    3. Pour over the foie gras, sprinkle with foie gras spices.
    4. Mix in a food processor then pass through a sieve.
    5. Distribute the preparation among the spoons.
    6. Cover with cling film and leave to rest for at least 2 hours in the fridge.
    7. Sprinkle a little granulated sugar then burn with a torch.
    8. Grate a few gingerbread crumbs on top and enjoy.

  • Notes

    • You can also serve the crème brûlée as a starter in ramekins. The mixture will give you 4 5 oz ramekins.
    • If you don't plan to cook the rest of the whole lobe (500 g), choose fresh foie gras escalopes for this recipe! A cutlet weighs approximately 70 g.