Ingredients
For 575 g
100g
QimiQ Classic, room temperature
300g
Foie gras [goose liver] by Rougié
35ml
Chicken stock
Salt, to taste
Pepper, to taste
2cl
Brandy
2cl
Port
100ml
Whipping cream 36% fat
Preparation
- Sauté the foie gras in a pan without fat.
- Allow the fried foie gras to cool, then push through a potato press.
- Whisk the unchilled QimiQ Classic smooth. Add the foie gras and chicken stock and mix well.
- Season with the salt, pepper, cognac and port.
- Fold in the whipped cream.
- Chill for at least 4 hours, preferably over night.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.