Foie gras flan and Port (wine) jellyBy Le Cordon Bleu Australia Jan 03, 2013 2:56AM UTC
Le Cordon Bleu News, 12/21/2012
About this recipe
Celebrate the New Year in gourmet style with these festive foie gras flans topped with Port wine jelly.
Preparation time: 40 minutes
In this recipe:
duck ‘foie gras’
Foie gras flan 200 g duck ‘foie gras’ salt, pepper 5 eggs 1 egg yolk 200 ml whipping cream 200 ml milk – - – - – - butter, at room temperature Port wine jelly 5 gelatin leaves (10 g) 400 ml Port wine sugar to taste salt, pepper
- Foie gras flan: Devein the foie gras, carefully pull out all visible veins. Place the foie gras and seasoning in a blender and reduce to a purée. Add the eggs, egg yolk, cream and milk. Strain through a china cap sieve and refrigerate
- Pre-heat the oven to 100°C. Butter the jars. Transfer the foie gras mixture to a piping bag and fill the jars ¾ full. Stand the jars in a bain-maire (a large roasting pan half filled will boiling water). Transfer to the oven and cook for 15 to 20 minutes. Set aside to cool.
- Port wine jelly: Soften the gelatin leaves in cold water. Heat the Port wine with the sugar, add the seasoning, add the softened gelatin and stir until dissolved. Pour the Port wine jelly into the jars to cover the foie gras. Refrigerate.
- To serve: Remove from the refrigerator for 30 minutes. Foie gras should be cold but not chilled.
Find out more…
Crab cornet with coriander
Crab and coriander are paired in this delicious recipe and the addition of ginger and a citrus vinaigrette give a flavor burst.
cultivated mussels Kromesky fritters
Mussels are reinvented in this tasty appetizer which is appealing both to the eye and the palate.
Marinated salmon with langoustines and Granny Smith apple
This recipe provides an interesting flavor combination with salmon, langoustine and apple being brought together.
Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!
Foie gras flan and Port (wine) jelly by Le Cordon Bleu International BV, all rights reserved