Foie gras in three versions – foie gras crème brûlée – Christmas Eve Menu 6/9

076The third and last part of my starter was the foie gras crème brûlée. This recipe is my husband’s and it’s a really good one.

To do it, you need : 3.5 oz of draw foie gras, 2 egg yolks, 0.5 cup of milk, 3.5 oz of liquid cream, an apple, 1 oz of brown sugar, salt and pepper.

Preheat the oven at 200 °F. Peel and cut the apple in little cubes. Put it a pan and warm it slowly with a little bite of water for 30 minutes, to make a stewed apples. Mix the foie gras. Add the egg yolks, cream and milk. Add a little bite of salt and pepper and mix again until you have an homogeneous preparation. Mix together the foie gras sauce and the stewed apples. Pour preparation into glass cups. Cook it for 20 minutes in the oven. Let cool it in the kitchen and in a second time, in the fridge.

Just before to serve it, put some brown sugar on the top of each glass cup and caramelize it with the steakhouse of the oven or a blowtorch. It’s ready to serve.

Bon appétit !

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To finish, if you want to serve to your guests the same starter than I’ve done, take some nice plates and put in each one puff, one candy and one crème brûlée. Now, you can manage a nice surprise at the table with this starter which just looks like a dessert.

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