Subscribe

Delivered by FeedBurner

Foie gras panna cotta

Foie Gras Panna Cotta
While blog browsing several months ago, I came across a reference to Cauliflower panna cotta, but no recipe. I was amazed that such a thing existed as I know panna cotta only as the Italian dessert made by simmering together cream, milk and sugar, then adding just enough gelatin to make it set (not too much mind you). Upon further research I also found a foie gras panna cotta which I have modified and experimented with just for you.

One could get the wrong idea that we eat a lot of foie gras. This is not the case! If you remember my blog piece (and if not why not?!) http://www.acookonthefunnyside.com/making-confit-de-canard-or-duck-and-f... then you’ll remember that we bottled some ourselves with friends so we have eaten more than we would normally. For this recipe I have used “Bloc de foie gras de canard” or Foie gras pate. Hey, it’s damn expensive stuff and we aren’t all millionaires now are we?

I used Armagnac as it is produced in our area and is often drunk with foie gras (and I like it a lot!), but you could use brandy instead. You could also leave it out completely if you like and use only 3 sheets of gelatin, but I did find that it “kicked it up a notch” (to quote Emeril).

I served it with beetroot salad and bread - the dish is very light in color so I decided to serve it with bright condiments.

This makes 9 x 125ml / ½ cup ramekins. The recipe is easily doubled.

200g tin Bloc de foie gras de canard (foie gras pate)
S&P
250ml crème fraiche
200ml cream
100ml milk
3-4 sheets gelatin
4 tbsp. Armagnac
Black pepper to serve (optional)

1. Soak the gelatin in cold water till softened. Mash the pate with the crème fraiche and season with salt and pepper.
2. Gently heat the cream and dissolve the softened gelatin in it. Remove from heat and add to the pate mix along with the milk. Sprinkle with freshly ground black pepper if using.
3. Pour into the ramekins and chill for at least 6 hours or overnight.

Hope you enjoy it as much as my guests and I did!!

Share this

Wery nice recepy. I tried it


Wery nice recepy.
I tried it but insted of having the armagnac in the panna cotta i made a armagnac yello and floted a thin layer over the panna cotta. Make it look even mor like a desert. Ant it tasted like a tiny bit of heaven

Reply to comment | A Cook on the Funny Side


Wonderful beat ! I wish to apprentice whilst you amend your
web site, how could i subscribe for a blog website?
The account aided me a appropriate deal. I have been a little bit familiar of this your broadcast offered vivid transparent
idea

Sad this may be gone...


This looks like an amazing dish. It is a shame that Animal Rights activists are trying to ban Foie Gras in many states. Boston DUI lawyers

Reply to comment | A Cook on the Funny Side


Fastidious respond in return of this issue with real arguments and explaining the whole thing concerning that.

What an ingenious dish - I


What an ingenious dish - I must try to make this one soon and impress all my friends. Sounds about perfect to go with champagne.

I love Foie Gras


Mmmm. would love to try it out :) Thks for sharing!
Luxury Indulgence

Reply to comment | A Cook on the Funny Side


Do you have any video of that? I'd want to find out some additional information.

Post new comment
The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <div>
  • Lines and paragraphs break automatically.
  • You may use [inline:xx] tags to display uploaded files or images inline.

More information about formatting options