Foie gras mousse

2. February 2015

Recipe for a playful chef. I think that's what I call this, historically the second Recipe Kitchenette tv.) I myself often find myself in the kitchen as a small child in the land of wonders. The more I have different toys, this world seems to me unlimited, offering more opportunities for creativity and enthusiasm. So I wanted to prepare some salty delicacies for the waffles of the espuma.

Also, when we started making videos, I felt like it would be good to make some fresh recipes that would inspire and not just bang around what you've all seen. Professionals are forgiven, because you can not be surprised with anything, but they will certainly tell me that the boundaries of this world are not set and the creativity and creativity of the whipped cream bottles do not end.
Because I have a sous vide bath at home, I used it for easy preparation of goose liver, but the procedure is always written for the traditional procedure without bath, in variant B.
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30 minut - 6 porcí

Postup

1A.

Preheat the water bath to 54 ° C. Cut the duck liver into 1, 5 cm thick slices, put food into the sachets and mix and feed. Immerse the liver in a warm bath for 30 minutes.

1B.

Put the cream together with sugar and salt into a smaller pot and bring to a boil. Add the liver cut into smaller pieces, pull to the minimum and let it gently drag for two minutes. Stop and let cool briefly.

2A.

Pour the whole contents of the goose liver bag into the blender or mix it with all other ingredients using another powerful blender.

2B.

Pour the contents of the pot and all other ingredients into the blender or mix another powerful mixer.

Grate this mixture through the fine sieve directly into the espuma . Put it in the refrigerator and allow it to cool to room temperature. Now you can screw the bomb. If you use a bottle of 0, 5 l, one will suffice, shake vigorously after screwing. If you have a 1 liter bottle, screw the bottle first, shake vigorously, then shake the second one vigorously. Cool 2 - 3 hours before serving. And I'll leave it to your imagination.

The foam is great with a piece of toast or fresh baguette and, for example, onion jam. You can fill her cups of dough. Fruit mustard is also great. I like serving and creme brulee, as you already saw in the Recipe for Foie gras ganache and la 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.