Plated Foie Gras Ice Cream

Foie Gras Ice Cream, Blueberry Thyme Sponge Cake, Mango Puree, Pineapple Foam, Chopped Pecans, Sauterne Reduction, Mango Chip

By Chef D’Andre Carter of Feast & Imbibe

Foie Gras Ice Cream

Ingredients:

1 lb foie gras cubes, or grade A foie gras cut into pieces, veins removed

1/2 cup Sauternes wine

1 cup sugar

5 large egg yolks, lightly beaten

2 ounces unsalted butter, cut into small pieces

2 ounces Rendered Foie Gras Fat

1 1/2 cups heavy cream

Instructions:

Place the piece of foie gras in a baking dish and bake at 275 degrees for about 15 minutes or until the foie gras is just cooked. Make sure it is cooked. Meanwhile, mix the Sauternes and sugar in the top of a double boiler. When the mixture is warm and the sugar is dissolved, whisk in the egg yolks. Whisk continuously for about 10 minutes until the mixture is light yellow and thick. Transfer this mixture to a food processor. While the food processor is on, add the cooked foie gras and blend until smooth. Add the pieces of butter, slowly incorporating after each addition, slowly add rendered foie fat until nice and smooth, then add the cream. As soon as the cream is incorporated, stop the food processor. Transfer to a Paco Jet canister and freeze, or let the mixture cool to room temperature, then chill in the refrigerator for about 30 minutes. Transfer the foie gras mixture to an ice cream machine and let the machine run until the foie gras ice cream is thick and frozen.

Blueberry Thyme Sponge Cake
90g AP Flor
20g Wheat Starch
5g Salt
30g freeze dried blueberries - grind to a powder
175g melted butter (melt with a handful of thyme to infuse)
175g egg whites
175g 10x Confectioner’s Sugar


Combine first four ingredients. Stir in melted butter. Meanwhile, Whip egg whites and 10x to a medium peak. Gently combine the egg white mixture and the butter mixture. Fill greased ring molds half way and bake about 10 minutes in a 350 degree oven.

Pineapple Foam

200g Pineapple Juice
1.5g Versa Whip
.5g Xanthan Gum
1g Sugar
.5g Salt
1 tsp Lemon Juice

Combine all ingredients and buzz with an immersion blender. After all ingredients are well combined, transfer to a kitchen aid and whip until stiff.

Sauternes reduction

Reduce 2 cups of Sauternes until nice and thick. Season to taste

Mango Chip

Peal Mango, remove any flesh that may be on skin. Blanch skin. Season lightly with salt and sugar. Dehydrate overnight.

Chopped Pecans

1/2 Cup Pecans
Toast Pecans. Allow to cool. Medium to small chop pecans.

Mango Puree

185g mango meat
150g water
1/2 tsp citric acid
25g sugar
5g butter
TT Salt

Combine all ingredients in blender until smooth

To Plate
Lay down a thin layer of pecans, top with a quenelle of ice cream. Lightly drizzle the ice cream with the Sauterne reduction and top with a mango chip. Next to this, place one sponge cake and top with two teaspoons of pineapple foam. Place mango puree on plate around cake and ice-cream.