📝 About This Recipe
This avant-garde creation blurs the line between savory and sweet, offering a luxurious silken ganache crafted from premium Grade A foie gras and velvet-smooth white chocolate. The richness is balanced by a texturally complex 'soil' of roasted cocoa nibs and dark malt, providing an earthy bitterness that cuts through the fatty decadence. It is a hallmark of modern gastronomy, designed to challenge the palate and provide an unforgettable sensory experience.
🥗 Ingredients
Foie Gras Ganache
- 250 grams Grade A Foie Gras (cleaned, deveined, and cubed at room temperature)
- 100 grams White Chocolate (34% cocoa butter) (high quality, finely chopped)
- 150 ml Heavy Cream (at least 36% fat content)
- 3 grams Fine Sea Salt
- 30 ml Sauternes or sweet dessert wine (reduced by half to a syrup)
- 1 pinch Pink Curing Salt (Instacure #1) (to maintain the vibrant pink color)
Cocoa Nib Soil
- 50 grams Roasted Cocoa Nibs (crushed slightly)
- 60 grams Almond Flour (extra fine)
- 30 grams Dark Cocoa Powder (Dutch-processed)
- 40 grams All-Purpose Flour
- 50 grams Unsalted Butter (cold and cubed)
- 25 grams Granulated Sugar
- 10 grams Maltodextrin (optional, for a lighter 'sandy' texture)
Garnish & Finishing
- 1 handful Micro-Bull's Blood or Micro-Greens (for color contrast)
- 1 pinch Maldon Sea Salt (for finishing)
- 5 grams Freeze-dried Raspberries (crushed into dust)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Combine the almond flour, cocoa powder, all-purpose flour, sugar, and a pinch of salt in a bowl.
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2
Work the cold cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse, dark sand. Spread onto a parchment-lined baking sheet.
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3
Bake the 'soil' for 12-15 minutes, stirring halfway through, until crisp. Remove from oven, let cool completely, and then toss with the crushed cocoa nibs and maltodextrin.
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4
In a small saucepan, bring the heavy cream and the reduced Sauternes to a gentle simmer. Do not let it reach a rolling boil.
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5
Place the chopped white chocolate in a heat-proof bowl and pour the hot cream over it. Let sit for 1 minute, then whisk gently until smooth and emulsified.
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6
Using a high-speed blender, combine the room-temperature foie gras cubes, the pink curing salt, and the sea salt.
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7
With the blender running on low, slowly stream in the warm white chocolate ganache mixture. Increase speed to high and blend until the mixture is perfectly aerodynamic and silky.
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8
Pass the ganache through a fine-mesh chinois or sieve to remove any remaining impurities or veins, ensuring a glass-like texture.
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9
Transfer the ganache into a piping bag fitted with a plain round tip. Allow it to set in the refrigerator for at least 4 hours, or until firm but pipeable.
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10
To plate, create a generous bed of the cocoa nib soil on one side of a chilled white plate.
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11
Pipe 3 to 5 uniform bulbs of the foie gras ganache onto the soil, or create a single elegant 'quenelle' using a warm spoon.
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12
Garnish with a sprinkle of freeze-dried raspberry dust for acidity, a few flakes of Maldon salt, and the micro-greens for a garden-like aesthetic.
💡 Chef's Tips
Ensure the foie gras is at room temperature before blending to prevent the ganache from breaking. Using a high-quality white chocolate is crucial; it provides the structure and sweetness without overpowering the liver. If the ganache appears too soft, chill it longer; if too firm, let it sit at room temperature for 10 minutes before piping. The pink curing salt is optional but highly recommended to prevent the foie gras from turning an unappetizing grey color. Always pass the mixture through a chinois; the difference between a good and a great ganache is the refinement of the texture.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the richness. Serve with toasted brioche points or thin gingerbread crisps on the side. Add a small dollop of fig jam or balsamic reduction to provide a sharp acidic counterpoint. This dish works exceptionally well as a transition course between a savory appetizer and a main, or as a savory dessert. Accompany with a tart green apple gel to cut through the fat of the foie gras.