Foie Gras Terrine with Aerated Brioche, Carbonated Fraises des Bois, Nasturtiums, and Coffee-Cardamom Soil
Chef Michael Voltaggio, formerly of The Dining Room at The Langham – Pasadena, CA
Adapted by

3 eggs
50 grams milk
60 grams all-purpose flour
50 grams salted butter
30 grams sugar
3 grams salt

Coffee-Cardamom Soil:
150 grams sugar
150 grams almond flour
100 grams all purpose flour
35 grams coffee beans, ground
30 grams sea salt
50 grams cocoa powder
15 grams ground cardamom
100 grams melted butter

Carbonated Fraises des Bois (Wild Strawberries):
Fresh fraises des bois

To Assemble and Serve:
Foie gras terrine
Puffed wild rice
Sea salt
Fraises des bois coulis
Nasturtium leaves
Borage flowers

For the Aerated Brioche:
Combine the eggs, milk, flour, butter, sugar, and salt, and blend; pour the mixture into an iSi foamer and charge 2 times with CO2, shaking between each charge. Spray the inside of a paper cup with nonstick spray. Poke 3 small holes around the outside of the cup. Be sure to shake the whipper to ensure it’s properly aerated. Extract the foam into the cup, filling it half way. Microwave for 1 minute. Remove the cup from the microwave, turn upside down, and let stand for 30 seconds. Remove the brioche from the cup.

For the Coffee-Cardamom Soil:
Preheat the oven to 325°F. Combine the sugar, almond flour, all-purpose flour, ground coffee, salt, cocoa powder, and cardamom. Add the melted butter and mix to incorporate. Spread the mixture on a Silpat in a thin, even layer. Dry the mixture in the oven for 15 minutes. Remove from the oven, cool, and sift through a chinois or tamis.  

For the Carbonated Fraises Des Bois (Wild Strawberries):
Put the strawberries into a clean balloon and insert the nozzle of an iSi whipper charged with 2 CO2 chargers. Tie off the balloon to capture the CO2 and allow the strawberries to carbonate for at least 1 hour before service.

To Assemble and Serve:
Stud the foie gras terrine with puffed wild rice. Pop the balloon and place carbonated strawberries around the terrine. Spoon mounds of the coffee-cardamom soil around the terrine and sprinkle with sea salt. Pipe some fraises des bois coulis around the terrine to finish and garnish with the nasturtium leaves and borage flowers.