Caramelized foie gras ice cream over vinegar sponge cake
Cenador de Amós
Chef: Jesús Sánchez
Country: España
City: 39793 Villaverde de Pontones (Cantabria).
Address: Pl. del Sol. s/n.
(+34) 942508243.info@cenadordeamos.com
Jesús is a chef that has exalted foie gras to new heights. His grilled duck liver with a spattering of coffee marmalade and grape soup is already famous. Completing the circle, he offers us an original and technological way of presenting this appetizer that is a symbiosis of mousse and terrine. It goes by the name caramelized duck liver ice cream over a vinegar sponge cake. The foie gras, playing the role of body and soul here, is situated between a sweet layer above and an acidic base. It offers two complementary textures: creamy and crispy. The lure of the muscatel gelatin, a floral garden in itself, opens up a world of colorful, olfactory, and flavorful sensations.
The Recipe
Ice cream
Ingredients
- 600g fresh duck liver
- 800ml milk
- 300g liver in cubes
- 9g alginate
- Brandy
- Pepper
- Salt
Method
Warm the duck liver to 40°C. Cut the liver into six pieces to later be passed through a sieve.
In a saucepan, infuse the milk with the pepper and a few drops of aged brandy.
Obtain a paste by passing the liver through a sieve at the adequate temperature. This is the paste that is later mixed with the warm milk mixture – never heat past 80°C –, add the alginate and blend until it has a creamy consistency.
Cut the rest of the liver into half-centimeter cubes.
Heat a frying pan until very hot and add the liver cubes. Heat them and drain the fat. With the help of a round spatula combine them with the previous mixture.
Olive sponge cake
Ingredients
- 100g black olive puree
- 20g sugar
- 40g flour
- 3 egg yolks
- 2 egg whites
Method
Whip the egg yolks with the sugar and flour, adding in the olive puree and then the already whipped egg whites. Spread the mixture into a mold and bake at 180°C for six minutes.
At the base of a cylindrical mold place the olive sponge cake covered by a balsamic vinegar reduction, then fill the rest of the mold with the previously prepared dough mixture and set aside for the next day.
Salad
Ingredients
- Raspberry soup
- Extra virgin olive oil
- Vinegar reduction
- Pansies
- Carnations
- Begonia
- Lobelia
- Lilac
- Arugula
- Red chard
- Mizuna salad
Method
Prepare the vinaigrette with the raspberry, olive oil, and balsamic reduction. Pour it into a circle and place the flowers and herbs on top.
Ochoa muscatel gelatin
Ingredients
- 3/4 liter Ochoa muscatel
- 4 gelatin leaves
Method
Prepare a traditional gelatin.
Remove the mold from the mold cylinder, warm it in the oven, caramelize with brown sugar, and finish by seasoning it with Maldon salt.