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Method

 

Foie gras mousse: Cut the foie gras into cubes and leave to temper for 10 minutes at room temperature. Heat 5 cl port with 5 cl cream. Pour over the foie gras and grind quickly to create a smooth paste. Season. Put into silicone moulds (if possible). Place a small piece of spiced bread on top. Leave in the cold for an hour. Alternatively, pour the...

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Method

 

Foie gras mousse: Cut the foie gras into cubes and leave to temper for 10 minutes at room temperature. Heat 5 cl port with 5 cl cream. Pour over the foie gras and grind quickly to create a smooth paste. Season. Put into silicone moulds (if possible). Place a small piece of spiced bread on top. Leave in the cold for an hour. Alternatively, pour the foie gras mousse into a stainless steel cutter and use a hot knife to cut it once extracted.

 
Spiced bread petit fours: Cut the spiced bread into slices. Cut these into triangles and place them on lightly buttered greaseproof paper. Dry in the oven for an hour at 110ºC. The petit fours are good for at least a week if kept in a dry place within a sealed container.
 
 
Fig jelly: Pour the red port into a little pan with a soup spoonful of sugar and a cinnamon stick. Put on a low heat for 10 minutes.  Remove the cinnamon.  Add two cubed violet figs and 4 g of alga agar.  Bring to the boil for 2-3 minutes on a low heat. Carefully grind and add the rehydrated gelatine sheet. Set aside. Use this jelly at 40ºC (cool).
 
Foie gras sweets: Remove the slightly frosted (i.e. frozen) foie gras from the mould. Place it on a mesh over a plate. Pour a little jelly - using a spoon - over each sweet, making sure to cover the foie gras. Let it set in the fridge.
 
 
Partridge: Salt the partridge fillets on both sides. Put a dash of oil into a hot non-stick frying pan and brown both sides of the partridge on a low heat. Two to three minutes a side is enough. Once the fillets are pink, deglaze the pan with a soup spoonful of fig vinaigrette and cover the partridge. Set aside for a moment, long enough to put on the plate.
 
 
Finish: Cut fine slices of figs and some Brussels sprout leaves. Sprinkle with vinaigrette.

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Ingredients 4 persons
  • 200 g foie gras terrine (mi-cuit)
  • 4 fresh figs
  • 5 cl white port
  • 1 loaf spiced bread
  • 5 cl cream
  • 4 g alga agar
  • 1 sheet gelatine
  • 1 dl red port
  • 1 tablespoon sugar; cinnamon stick
  • 2 fillets red partridge; hazelnut oil
  • Balsamic vinegar
  • Brussels sprouts
  • 2 tablespoons brown stock
Recipes. The Cook & Chef Institute