Foie gras and cocoa crème brûlée
We suggest you an excellent sweet and sour recipe: crème brûlée with foie gras and bitter cocoa. This is easy to do and very tasty.
1. Heat the milk. Cut the foie gras into cubes, then mix the with cold cream, egg yolks, salt, granulated sugar, 4 spice blend and port wine. Add the warm milk and stir. Strain the mixture, cover and refrigerate for 2 hours.
2. Preheat the oven to th. 3/4 - 95°C. Divide cream into 6 ramekins, place a baking dish and pour hot water halfway up to the containers. Bake for 35 to 45 minutes so that the creams are just taken. Let cool and place in the fridge for 3 hours.
3. Remove the cream just before serving, sprinkle the brown sugar on top and caramelise with a blowtorch. Then, sprinkle cocoa through a fine sieve.
Photo credit: Sucré Salé
