Foie cacao toffee and crumble
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
FOIE MARINADE
10 g salt
2 g sugar
2 g white pepper (recently ground)
6 g Pedro Ximénez
3 g Armagnac (or Cognac)
20 g powdered cocoa
10 g ground cinnamon
10 g ground coriander seeds
THE CRUMBLE
100 g butter
100 g flour
100 g ground almonds
100 g sugar
1 spoonful pure cocoa
50 g walnuts
THE TOFFEE
150 g sugar
150 g whipped single cream
35 g butter
Sea salt flakes.
METHOD
FOIE MARINADE
- Temper and de-vein the foie, then chop roughly; moisten in the alcohol and set aside.
- Mix the coriander seeds, cinnamon, cocoa, sugar and salt together thoroughly. Spread out and embed into one side of the pieces of foie. Place these on cling film on the work surface. Create layers of foie until it is all interleaved. Seal the film and form a log-like shape, making sure to remove any excess air.
- Cook sous vide at room temperature to cure, or for 25 minutes at 58ºC; chill using iced water and set aside in the fridge.
THE CRUMBLE
- Cube the butter and mix while cold with the flour, almond flour and sugar. Knead until a gritty powder is formed. Add in the cocoa and the chopped walnuts.
- Put in the fridge to cool.
- Roll out the mixture on an oven tray and bake for 10-15 minutes at 180ºC, stirring from time to time to ensure the crumble detaches.
THE TOFFEE
- Make dry caramel using the sugar. Once golden, add in boiling cream.
- Leave to simmer for a few minutes on a low heat; stir with a wooden spoon.
- Take off the heat and add in 35 g butter and a pinch of sea salt; stir well, then put in the fridge.
SERVING
- On a crumble base, place a slice of foie and cocoa before topping off with the toffee.
