This is one of those recipes that never fails to impress guests and draws oohs and aahs each time I make it. Yet, it is, as are all my recipes, very easy to put together. It consists of a chestnut and foie gras purée (very thick soup) as the base topped with a creamy whipped cream topping as the foam and a few bits on top for texture and visual appeal. The foie gras makes it extra special but if you do not like foie gras then feel free to leave it out. You could then add bacon pieces as a topping instead or if you wanted a vegetarian version, simply substitute some same dices of your favourite vegetable.
Serves 4
Ingredients:
1 slice of gingerbread
1 tablespoon slivered almonds
300g / 10 1/2oz whole chestnuts (vacuum sealed or in a jar)
500ml / 2 cups chicken stock
60g / 2oz of foie gras (duck, mi-cuit)
100 ml / 1/3 cup heavy cream
Salt and freshly ground black pepper
Pinch of piment d’Espelette or cayenne pepper
Preparation:
Preheat the oven to 120C / 250F
Cut the slice of gingerbread into small cubes to make croutons
Place them on a baking tray covered with parchment paper
Add the almonds and bake for 15 minutes
Allow to cool
Place the chestnuts in a saucepan, add the bouillon and cook on a simmer for 12 minutes, uncovered
Using a slotted spoon, place the chestnuts in a food processor or blender – keep the liquid
Add half the foie gras and blitz, adding a little of the remaining bouillon until you obtain the desired consistency (I added all the bouillon) it should be between a soup and a purée
Season to taste
Whip the cream until it forms stiff peaks
Cut the remaining foie gras into small cubes
Pour the chestnut and foie gras cream into cups, top with the whipped cream
Sprinkle on the gingerbread croutons, the almonds and the foie gras
Sprinkle some piment d’Espelette or cayenne pepper
Enjoy!
Well I though I ate just about everything, but I’m just not sure about this. It’s stunning, but I can’t get my head around foie gras as dessert. I had the same reaction to Stefan’s foie gras ice cream. And foie gras is one of my favorite foods.
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It is not dessert, it is a starter
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Oh! Let me look at it again. I saw gingerbread …..
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Yes, in France foie gras is served with ginger bread, fig confit etc
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I grew up only having a baguette with pate. The gingerbread is really intriguing!
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The chestnut is a thick purée/soup with foie gras and topped with cream. Salty not sweet.
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Okay, I’m an idiot. I saw chestnut and assumed it was chestnut cream. I need to have another cup of coffee. Now I get it. Really impressive.
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This. Sounds. Remarkable. Delectable. Wow. The last time I was in France, I had foil gras and/or duck meat every day. I must try this. Yum.
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Merci. Living in the Périgord, the capital of foie gras and all things duck, I must admit that I often feel I never want to see it again…. but that does not last long usually.
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Ahh, to be tired of foie gras and duck, now THAT is living!
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What a beautiful recipe. It sounds amazing!
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Thank you. They are a great little treat any time of the day.
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Oh, wow! This sounds amazingly rich and will definitely impress guests! Thanks for bringing this to FF!
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I ate this in a Michelin starred restaurant a few months ago and tried several times to duplicate the recipe. I think I finally have it down.
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