Bruleed Foie Gras Custard with Granulated Pistachio, Petit Fruit Salad

One of my favorite ingredients to cook with is foie gras. I’ve intentionally not used it for several months now as I fear it had become a kind of crutch. Then I ended up with three extra lobes of grade “A” goodness after a party changed its mind at the last minute. Looks like foie is back on the menu for the foreseeable future.

This dish is a bruleed foie gras custard with powdered pistachio, strawberry and citrus segments, local microgreens and red wine reduction.

The pistachio powder was a puree of pistachio, blended with tapioca maltodextin. After it had granulated, it was passed through a tammis and then dehydrated slowly under the heat lamp of our pass-through window.

The custard was ten ounces of foie gras, seasoned, seared then chilled. It was then blended with eggs and cream and poured into a silicone mold to cook in a water bath until set. After chilling, it was turned out of the mold and onto the plate.

I was in the weeds today, so I didn’t let the custard rest long enough for the air to escape before cooking it. In an effort to conceal some of the bubbles I added some sugar to the top and bruleed it. This worked very well, as it added some texture and enough sweetness to balance the richness of the custard.

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One thought on “Bruleed Foie Gras Custard with Granulated Pistachio, Petit Fruit Salad

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