450 grams grade A foie grascut into pieces, veins removed
120 millilitres Malvesia wine
200 grams Sugar
6 medium egg yolkslightly beaten
110 grams unsalted buttercut into small pieces
350 millilitres heavy cream
1/2 vanilla pod
- Soak the foie gras in milk, at 28 degrees temperature for a couple of hours. Remove and pat dry.
- Clean the foie gras, delicately separating the lobes and remove the connective tissue from the larger veins without ruining the meat.
- Mould it into a terrine, then insert it into a vacuum bag and cook in a water bath for around 35 minutes at 55°.
- Remove from the bath and cool in the blast chiller to 2 degrees, before allowing to rest for at least two days in the refrigerator.
- Meanwhile, mix the wine , vanilla pod and sugar in the top of a double boiler. When the mixture is warm and the sugar is dissolved,whisk in the egg yolks.
- Whisk continuously for about 10 minutes until the mixture is light yellow and thick.
- Transfer this mixture to a food processor ( removing the pod).
- While the food processor is on, add the cooked foie gras pieces and blend until smooth.
- Add the pieces of butter, little by little, incorporating after each addition, then add the cream slowly.
- As soon as the cream is incorporated, stop the food processor.
- Let the mixture cool to room temperature, then chill in the refrigerator for about 30 minutes.
- Transfer the foie gras mixture to an ice cream machine and let the machine run until the foie gras ice cream is thick and frozen.
- This is then put into magnum moulds and frozen with a lollipop stick in each “magnum“, when set dip into melted Valrhona chocolate to coat the bar and leave to cool.
- Serve the magum with a spiced apple macaron , balsamic chocolate soil , mace & pistachio sponges, forest berries and edible flowers ….voila!