Aspic with Foie Gras
Main Dishes • Author's
Description
Aspic with Foie Gras
Ingredients
- Gelatin 0 oz
- Black truffles 1 piece
- Foie Gras 0 oz
- Cream (40%) 5 fl oz
- Iceberg Lettuce 1 bunch
Step-by-Step Guide
Step 1
Pour 300 ml of water into a bowl and sprinkle the gelatin on top — set aside for 5 minutes until the granules begin to swell. Then place the bowl in a pot of gently boiling water — and heat until the gelatin is completely dissolved. Remove the bowl from the heat and let it cool: the jelly should cool down but still remain liquid. Then pour a thin layer of jelly into a round mold with sides — and sprinkle thin slices of truffle on top: place in the refrigerator.
Step 2
Place the liver in a dish, and mash it with a fork. Whip the cream and add a third of the total volume to the dish with the liver, mixing well. Add half of the remaining cream, mix thoroughly again, and then add the remaining cream. Now slowly add the gelatin mixture while constantly stirring. Pour the mixture into the dish with the already set jelly and place everything in the refrigerator — for at least 3 hours.
Step 3
Before serving, run a warmed knife around the edge of the mold from the inside to separate the jelly from the sides. If you are not confident that you can remove the jelly carefully — then literally for a minute, immerse the mold in a larger bowl of hot water, ensuring that it does not overflow. Then cover the mold with a large plate and quickly flip it over.
Step 4
Serve immediately — cold. Garnish with lettuce leaves.
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