Ingredients Jump to Instructions ↓

  1. For the Creme Brulee:

  2. 200g foie gras

  3. 200ml single cream

  4. 3 egg yolks

  5. fine sea salt

  6. 1 teaspoon dark brown soft sugar

  7. pepper to taste

  8. For the Whipped Cream:

  9. 6 fresh figs

  10. 3 slices gingerbread

  11. 80g foie gras

  12. 100ml single cream, chilled

  13. 20g smoked duck breast

Instructions Jump to Ingredients ↑

  1. For the creme brulee: Mix the foie gras with cream. Add the egg yolks, pepper and salt. Stir to combine.

  2. Preheat oven to 100 C / Gas 1/4. Pour mixture into ramekins and bake for 40 minutes.

  3. Cool for at least 1 hour and set aside. Just before serving, sprinkle with dark brown soft sugar and grill until sugar caramelises.

  4. For the whipped cream: Heat the cream to 80 degrees C. Infuse duck breast in the cream for 25 minutes, then strain. Mix cream with foie gras, strain and pour into a cream whipping canister. Add two gas refills, shake and store in refrigerator upside down.

  5. Clean the figs and cut into a star shape.

  6. Toast the gingerbread slices then cut them into 2. Arrange onto plates.

  7. Squirt some whipped cream into each fig, then arrange on gingerbread toasts. Add creme brulee and a line of balsamic vinegar.


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