Foie Gras Parfait Recipe
Sea buckthorn buñuelo, crème fraïche, pistachio
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Ingredients
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Foie Gras Parfait
Sea Buckthorn Buñuelo
Crème Fraîche
Pistachio Garnish
Method
Foie Gras Parfait
- 1
Prepare the Foie Gras
In a food processor, blend the foie gras with heavy cream, eggs, salt, white pepper, and Cognac until smooth.
- 2
Strain and Pour
Pass the mixture through a fine sieve to remove any lumps. Pour into a terrine or small mold.
- 3
Cook the Parfait
Cover with foil and bake in a water bath at 150°C (300°F) for about 30-40 minutes until set.
- 4
Cool and Refrigerate
Let it cool and then refrigerate for at least 4 hours or overnight.
Sea Buckthorn Buñuelo
- 5
Make the Buñuelo Batter
In a bowl, combine flour, sea buckthorn puree, baking powder, egg, milk, and a pinch of salt. Mix until smooth.
- 6
Fry the Buñuelos
Heat oil in a deep pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Remove and drain on paper towels.
Crème Fraîche
- 7
Prepare the Crème Fraîche
In a bowl, mix heavy cream and buttermilk. Cover and let it sit at room temperature for 12-24 hours until thickened.
Assembly
- 8
Plate the Dish
Unmold the foie gras parfait onto a plate, serve with buñuelos, a dollop of crème fraîche, and sprinkle with chopped pistachios.
