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!!