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Ingredients
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Buckwheat Madeleine Batter
Foie Gras Parfait
Raspberry Coulis
Method
Prepare the Buckwheat Madeleines
- 1
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty fragrance. Remove from heat and let it cool slightly.
- 2
Mix the Batter
In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt. In another bowl, beat the eggs and sugar until pale and fluffy. Add the brown butter and vanilla extract, then gradually fold in the dry ingredients until just combined.
- 3
Bake the Madeleines
Preheat the oven to 375°F (190°C). Grease the madeleine molds with butter. Spoon the batter into the molds, filling them about 3/4 full. Bake for 10-12 minutes until golden and puffed. Let cool before removing from molds.
Make the Foie Gras Parfait
- 4
Blend the Ingredients
In a food processor, combine the foie gras, unsalted butter, heavy cream, Cognac, salt, and white pepper. Blend until smooth and creamy.
- 5
Prepare the Raspberry Coulis
- 6
Cook the Raspberries
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine sieve to remove seeds.
- 7
Cool the Coulis
Let the coulis cool to room temperature before serving.
