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To enjoy as a festive starter or a gourmet appetizer.
- Preparation time
- 20 min
- Cooking time
- 35 min
- Difficulty
- easy
- Serves
- 8 people
- Meal cost
- $$$
- Meal course
-
Appetizers
Dutch Oven/Cocotte
Creams & Tapenades
Starters
Hot Starters
- Posted by
- Posted on
- Thursday December 7th, 2017
Ingredients
- foie gras slice (2.8 oz)
- 320 grams
- single cream
- 15 centiliters
- Egg
- 1
- egg yolk
- 2
- Brown sugar
- 50 grams
- salt and pepper
- 5 spices
- 1 teaspoon
- Preheat the oven baking tray in which water has been poured for 120 ° steam bath cooking.
- Mix foie gras and cream to obtain a homogeneous mixture.
- Whisk the egg and the yolks with salt and pepper.
- Add the cream of foie gras.
- Pour in mini casseroles or ramekins and cook for 35 minutes.
- Leave them to cool down.
- Mix the brown sugar with the 5 spices and spread the mixture on the surface of the mini-casseroles or ramekins.
- Put back in the oven under the grill for 5 minutes to caramelize the sugar or use a blow torch to caramelize.
- Preparation time
- 20 min
- Cooking time
- 35 min
- Difficulty
- easy
- Serves
- 8 people
- Meal cost
- $$$
- Meal course
-
Appetizers
Dutch Oven/Cocotte
Creams & Tapenades
Starters
Hot Starters
- Posted by
- Posted on
- Thursday December 7th, 2017
Ingredients
- foie gras slice (2.8 oz)
- 320 grams
- single cream
- 15 centiliters
- Egg
- 1 unit
- egg yolk
- 2 units
- Brown sugar
- 50 grams
- salt and pepper
- 5 spices
- 1 teaspoon
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