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FOIE GRAS MAGNUM

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FOIE GRAS MAGNUM

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Ingredients

Adjust Servings:
450 grams grade A foie gras cut into pieces, veins removed
120 millilitres Malvesia wine
200 grams Sugar
6 medium egg yolks lightly beaten
110 grams unsalted butter cut into small pieces
350 millilitres heavy cream
1/2 vanilla pod
Features:
  • Gluten Free
Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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  1.  Soak the foie gras in milk, at 28 degrees temperature  for a couple of hours. Remove and pat dry.
  2.  Clean the foie gras, delicately separating the lobes and remove the connective tissue from the larger veins without ruining the meat.
  3. Mould it into a terrine, then insert it into a vacuum bag and cook in a water bath  for around 35 minutes at 55°.
  4. Remove from the bath and cool in the blast chiller to 2 degrees, before allowing to rest for at least two days in the refrigerator.
  5. Meanwhile, mix the wine , vanilla pod and sugar in the top of a double boiler. When the mixture is warm and the sugar is dissolved,whisk in the egg yolks.
  6. Whisk continuously for about 10 minutes until the mixture is light yellow and thick.
  7. Transfer this mixture to a food processor ( removing the pod).
  8. While the food processor is on, add the cooked foie gras pieces and blend until smooth.
  9. Add the pieces of butter, little by little, incorporating after each addition, then add the cream slowly.
  10. As soon as the cream is incorporated, stop the food processor.
  11. Let the mixture cool to room temperature, then chill in the refrigerator for about 30 minutes.
  12. 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.
  13. This is then put into magnum moulds and frozen with a lollipop stick in each “magnum“, when set dip into melted Valrhona chocolate to coat the bar and leave to cool.
  14. Serve the magum with a spiced apple macaron ,  balsamic chocolate soil , mace & pistachio sponges, forest berries and edible flowers ….voila!

Andrew Gaskin

In his 35-year-long career Andrew Gaskin (UK) has travelled nearly the entire world, worked with world renowned chefs in famous restaurants and prepared dinners for many a celebrity, including Her Majesty Queen Elizabeth II of England at CHOGM in Malta.

Gaskin has worked for the Starwood hotel chain as the head chef at their hotels in Malta and locations across Africa, China, Thailand and Sardinia, as well as on the exotic Pacific island of Bora Bora. Furthermore, he has worked with the Michelin-star chefs Michel Rostang and Fulvio Pierangelini, and was stagiere in the teams of numerous Michelin-star restaurants ,in Rome (one star), Monte Carlo and Paris (two stars), and Bray (three stars) in UK with the famous Heston Blumenthal.

He describes his own style of cooking as innovative, light and inspired by the Mediterranean, with continued appreciation for the locally available products. In the years he has been inspired by Professor Hubert from his culinary school, who taught him the basics, Marco Pierre White, whose dedication to top quality and perfection he immensely appreciates and Heston Blumenthal, with his creativity and constant re-examination of all the culinary aspects.

Today he works as the Cluster Executive chef of Maistra’s luxury hotels in Rovinj and you can try his dishes at the Chef’s table within the Wine Vault restaurant kitchen of the Monte Mulini Hotel, one of the leading hotels of the world (Gault & Millau 16/20).

“With some minor detours, my life has taken me from a big city such as London to the Adriatic coast and the beautiful little town of Rovinj. I’m looking forward to the challenge of further improvement of the culinary offer across the Maistra luxury division hotels. In that regard, I particularly emphasize the use of only the best local ingredients produced by suppliers that I have picked personally” says Gaskin, adding that each restaurant will have its own story that will rely on the people standing behind it: chefs, farmers, fishermen… All of this will complement the rich international experience he is bringing with him. On question what he aims to accomplish with his cooking, Andy replies briefly: “Happy guests, that’s my primary aim.”

Andrew Gaskin has won two silver medals at the ScotHot World Culinary Grand Prix (Cold and Hot Kitchen), and has a number of trophies and medals from the days he competed in Salon Culinaires across Europe.

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