Foie gras ice cream, beetroot snow and maple syrup

Foie gras ice cream, beetroot snow and maple syrup

By
From
Marque
Serves
30
Photographer
Stuart Scott

You could say that this is a classic rich man/poor man combination; however, this effect is lessened with the philosophy that ‘all ingredients are equal’. This hors d’oeuvre is served alongside the beetroot and foie gras macaroons, displaying contrasting temperatures and textures of the same ingredient.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the foie gras ice cream, whisk together 15 grams caster sugar and 10 egg yolks in a large bowl until pale and creamy. Bring 500 millilitres milk to the boil in a small saucepan, then pour it over the egg mixture, whisking constantly until combined. Return to the saucepan over a moderate heat. Stir constantly with a rubber spatula until the custard reaches 85ºC, then hold this temperature for 3 minutes
  2. Remove the pan from the heat and add 50 grams foie gras terrine. Blend together using a wand blender. Add a pinch of Murray River pink salt and 15 millilitres sherry vinegar and stir until combined. Pour the custard into a clean bowl and cool over ice, stirring regularly until chilled.
  3. Pass through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  4. To make the beetroot snow, peel 10 beetroots, then use a juicer to juice them. Pass the juice through a chinoise to produce 400 millilitres beetroot juice. Freeze in a Pacojet beaker until solid. Churn in the Pacojet just prior to serving.
  5. Before you are ready to serve, chill 30 glasses or small bowls in the freezer.
  6. To serve, add 5 millilitres maple syrup to the bottom of each serving vessel. Top with a teaspoon quenelle of foie gras ice cream and 1 tablespoon of beetroot snow on top. Serve and consume immediately.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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