Jellied foie gras
4 servings
240 minutes
Aspic with foie gras is an exquisite dish embodying the harmony of tenderness and depth of flavor. It draws inspiration from classic French traditions, where foie gras is prized for its velvety texture and rich taste. Thin slices of truffle add a delicate aroma, highlighting the richness of the ingredients. The jelly infused with a creamy base creates softness and lightness, making each bite smooth and sensual. Served cold, it enhances the contrast of textures and makes it ideal for festive dinners or formal receptions. The refined combination of ingredients transforms this aspic into a true gastronomic masterpiece that delights both haute cuisine enthusiasts and those seeking new flavor discoveries.
1
Pour 300 ml of water into a bowl and sprinkle gelatin on top - set aside for 5 minutes until the granules start to swell. Then place the bowl in a pot of gently boiling water - and heat until the gelatin completely dissolves. Remove the bowl from the heat and let it sit: the jelly should cool but still remain liquid. Then pour a thin layer of jelly into a round mold with edges - and sprinkle thin slices of truffle on top: place in the refrigerator.
- Gelatin: 11 g
- Black truffles: 1 piece
2
Place the liver in a dish and mash it with a fork. Whip the cream and add a third of the total volume to the dish with the liver, mix well, add half of the remaining cream, mix thoroughly again, and add the remaining cream. Now slowly add the gelatin mixture while constantly stirring. Pour the mixture into a dish with the already set jelly and put everything in the refrigerator for at least 3 hours.
- Foie gras: 50 g
- Cream 40%: 175 ml
- Gelatin: 11 g
3
Before serving, run a heated knife along the inside edge of the mold to separate the jelly from the walls. If you're not confident you can remove the jelly carefully, briefly immerse the mold in a large bowl of hot water, ensuring it doesn't overflow. Then cover the mold with a large plate and quickly flip it over.
4
Serve immediately — cold. Serve with lettuce leaves.
- Iceberg lettuce: 1 bunch