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Foie gras panna cotta with black currants - Panna cotta au foie gras et cassis

I had the idea to make foie gras panna cotta with black currants since the time I’ve made duck breast, stuffed with foie gras in black currants sauce. Once I got the black currants, which is not easy to find here, I immediately went to realize my idea.

Foie gras panna cotta with black currants - Panna cotta au foie gras et cassis

  • 160 g foie gras
  • 3 tbsp low-fat cream
  • 4 tbsp skim milk
  • 1-1,5+0,5 gelatine leaves (1,5-2g+1g)
  • black pepper
  • 150 ml black currants (frozen)
  • 50-70 ml sugar
  • 50 ml black currants liquor
  • place the berries into a small saucepan, add sugar, liquor and put on a heat
  • stirring occasionally leave to warm up until the sugar dissolves
  • strain the cooking juices into a bowl, slightly mash the berries with the fork
  • soak the gelatine in a cold water
  • warm up the milk, add in the foie gras and puree until smooth
  • dissolve 1-1,5 gelatine leaves in the hot cream, add in the foie gras bland, stir well, add pepper
  • place a bit of berries (juice strained) into the bottom of every serving glass
  • using a pastry bag (small spoon) top the foie gras mixture over the berries, cover the glasses with the cling film and place to the fridge to chill for 30-40 min
  • warm the berries juice and dissolve 0,5 gelatine leaf in it, stir well and cool down
  • add a bit of the juice into each glass and leave to set in the fridge for 30 min

From this amount of ingredients you will get 6 portions (100 ml). Please adjust the amount of sugar in the black currant juice, it should be sweet and just a little bit sour. Also you can take more or less of gelatine. I prefer not to add gelatine into the foie gras at all, I rather add a bit more of foie gras.