INGREDIENTS
Foie Gras-Black Truffle Ice Cream:
250 grams whole milk
65 grams water
27 grams milk powder
50 grams dextrose
5 grams Cremodan
200 grams raw foie gras
15 grams white port wine
Salt
20 grams black truffle, chopped
Black Olive Caramel:
25 grams sugar
22 grams glucose
15 grams butter
20 grams black olive oil
35 grams heavy cream
35 grams olive brine
Oven Roasted Cipollini Onions:
16 cipollini onions, skin on
4 tablespoons olive oil
Fresh thyme, picked
1 clove garlic
4 tablespoons white wine vinegar
Fingerling Potatoes:
4 fingerling potatoes
1 small shallot, minced
½ teaspoon Dijon mustard
2 tablespoon white wine vinegar
4 tablespoon veal consommé
To Assemble and Serve:
4 slices Hudson Valley foie gras, 60 grams per portion
Salt
25 year old Balsamic vinegar
Micro basil
Black truffle
METHOD
Foie Gras Ice Cream:
Bring the milk and water up to about 85°C. Add the dry ingredients and whisk until smooth.
Blend the raw foie gras in to the mixture and season it with salt and port wine. Once the mixture is cool, add the truffle and freeze in Pacojet cups overnight.
For the Black Olive Caramel:
Caramelize the sugar with the glucose in a pan over medium-high heat. Add the rest of the ingredients and cook, stirring, until the mixture reaches a creamy consistency. Remove from heat and let cool.
For the Cipollini Onions:
Preheat the oven to roast the onions. Place the cipollini onions in a half hotel pan, add the olive oil, thyme, and garlic and cover with tin foil and roast them in the oven till soft. Gently remove the skins from the onions and reserve leftover juices for the vinaigrette. Finish with salt and vinegar.
Fingerling Potatoes:
Cut the potatoes into 2-millimeter thick slices and blanch them in salt water. Combine the shallots, mustard, white wine vinegar, and veal consommé to make a marinade. Let the potato disks sit in the marinade for at least 2 hours before serving.
To Assemble and Serve:
Season the foie gras slices with salt and roast them in a hot pan till golden brown. Put one piece of roasted foie gras in the center of a plate. Place the caramel, onions, and potatoes around the foie gras and put a quenelle of the ice cream next to it. Top it with shaved truffle and finish with aged balsamic and micro basil.
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