Ganache foie gras with creme brulee

16. December 2014

When you have the desire to prepare some festive and really modern, appealing and innovative looking appetizer, you will find a recipe for this Foie gras ganache served and creme brulee. The whole procedure is very easy and I believe that even the less experienced will be able to help. Again, I offer you a recipe with sous vide and traditional technique and wish for beautiful holidays filled with the feast of well-being.

4 porce

Postup

1.A Preheat the water bath to 54 ° C. Cut the duck liver to 1.5 cm thick slices, put the food in the sachets to the food and hang. Immerse the liver in a warm bath for 30 minutes.
1. B Put 100 ml of cream together with sugar and salt in a smaller pot and bring to boil. Add the liver cut into smaller pieces, pull to the minimum and let it so delicate drag for two minutes. Stop and let cool briefly.
2. Gelatin moisten for 5 minutes into cold water to swell. After five minutes, remove it, let it drain. Put it in a small mug with 30 ml of cream, mix and dissolve well.
3.A Pour all the contents of the goose liver bag into the blender or mix it with all other ingredients using another powerful blender.
3. BK to the liver in boiled cream add the remaining 30 ml of cream and swollen slices of gelatin, mix well to dissolve gelatin and everything using a powerful blender or other mixer.
4. Now you can fill the mixer into the dishes. A couple of times, with each shovel, bang over the desk. Remove the bubbles from the surface of the cream and align it to make it smooth. Let them cool down in the fridge.
5. Serve with toast or fresh baguette with, for example, onion jam. Fruit mustard is also great. I like serving and creme brulee. If you also want to create a caramel crust, dissolve slowly 4 tablespoons of sugar in a small mug to light caramel, which quickly pour into the baking paper. After a short cooling, it solidifies and that's when you put it in a blender or other knife robot and turn it into a powder with a few pulses. Then it is enough to spread the powder evenly onto the surface of the chilled foie gras and then use the flaming gun to melt the caramel again to form a single layer.