Foie gras and beetroot macaroons

Foie gras and beetroot macaroons

By
From
Marque
Makes
150
Photographer
Stuart Scott

This uses a technique straight from El Bulli but with the added cachet of the poor man’s truffle, beetroot. We use the word macaroon to put the diner off guard – the lightness of texture is a complete surprise.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the macaroons, peel and juice 10 beetroots. Pass the juice through a chinoise to produce 400 millilitres. Blend 7 grams Metil (Texturas) into the juice using a wand blender until it is completely incorporated. Refrigerate for 12 hours to allow the powder to hydrate and thicken the juice.
  2. Line three large baking trays with baking paper and preheat the oven – if you have a gas oven, use only the pilot light; if you have an electric oven, preheat to 80ºC.
  3. Warm 2 tablespoons orange juice in a small saucepan. Soak 35 grams leaf gelatine in cold water until soft . Squeeze out the excess water, add the gelatine to the orange juice and stir until dissolved.
  4. Put the beetroot juice in the bowl of a mixer and whisk on low speed while slowly adding the orange juice and gelatine mixture. Once all the orange juice has been added, increase the speed to high and whisk for 10 to 12 minutes, or until the mixture has the texture of Italian meringue. Add 2 teaspoons sherry vinegar and a pinch of Murray River pink salt to the bowl and whisk to combine.
  5. Spoon the beetroot mixture into a piping bag with a fine nozzle. Pipe into small peaked button shapes about 3 centimetres in diameter. Place the trays in the warm oven for 3 hours, or until the macaroons are firm to touch and crunchy to bite. Store in airtight containers with silica gel beads until required.
  6. To make the foie gras custard, pour 100 millilitres pouring cream into a small saucepan and bring it to the boil with 50 grams foie gras terrine. Leave for 5 minutes until the foie gras has completely soft ened.
  7. Combine 100 millilitres pouring cream, 4 egg yolks, 1 tablespoon Madeira, 1 teaspoon quatre épices and ½ teaspoon Murray River pink salt in a tall, narrow container. Pour in the warm foie gras cream. Use a wand blender to combine all the ingredients. Strain the mixture into a 1∕6th gastronorm tray and wrap tightly with plastic wrap. Place the tray into a deep baking tray and fill with warm water, halfway up the side of the container. Steam in a combi steam oven at 80°C on full steam for 20 to 25 minutes until just set. Alternatively, cook in a conventional oven at 110°C. Refrigerate until required.
  8. To serve, pipe or spoon a little of the foie gras custard onto one macaroon base and add another macaroon on top. Gently squeeze the macaroon bases together. Store any left over macaroons in an airtight container for up to three days and keep the foie gras custard in an airtight container in the refrigerator.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
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