The creations of great chefs
CREAM OF FOIE GRAS, POTATOES AND GOLD
- Difficulty medium / high
- Preparation 30 minutes
- Tipology first course
- Portions 4
- For the foie gras cream
- 700 g of foie gras cut into pieces and without nerves
- 200 g of cream
- 60 g of rice flour
- 400 g of Vin Santo
- For the potato foam:
- 250 g of white potatoes from Petramala
- 150 g of potato cooking water
- 50 g of cream
- 30 g Extra Virgin Olive Oil
- Salt and pepper
- Crumbled toasted bread
- 23 kt Edible Gold Chef powder
Foie gras cream:
Reduce the Vin Santo to half and let it cool. Put half of all of the ingredients in the Thermomix, set the temperature to 90° speed 2. After 15 minutes, blend at full speed for 30 seconds to mix well. Use a chinois to strain and cool down in the blast chiller.
Peel and dice the potatoes. Cook them in slightly salted water until they are almost crushed. At the same time prepare the other ingredients and, as soon as the potatoes are done, blend everything in the Thermomix with the cooking water. Add salt and pepper. Insert the mixture in a 1 litre whipping siphon with 2 refills.
Plate the cream of warm foie gras on the bottom of a wide rim bowl. Add some toasted crumbled Tuscan bread. Cover with lukewarm potato foam and sprinkle with edible Gold Chef powder.