WHAT ARE THEY?
Small bowls of blended chestnut, coconut milk and milk soup, accompanied by pan-fried diced foie gras, served hot.
TIME TO MAKE
Preparation: 30 minutes
Cooking: 40 minutes
Resting: 30 minutes
EQUIPMENT
20 small 70 g serving bowls
Hand-held blender
Piston funnel or small ladle
Straws and small spoons (optional)
ADVICE
The chestnuts are cooked when they crumble and are very soft.
WHY FREEZE THE FOIE GRAS?
This allows cooking to start well below temperature. At the end of cooking, the fat in the middle will still be solid and the cubes will retain their shape.
ORGANISATION
1 day before | Make the chestnut cream, cover with plastic wrap (with the plastic touching), and set aside in the refrigerator. Pan-fry the foie gras, cover with plastic wrap and refrigerate.
On the day | Reheat the chestnut cream in a saucepan, reheat the foie gras in the oven. Assemble.
MAKES 20
SOUP
250 g coconut milk
500 g milk
400 g vacuum-packed or tinned chestnuts
pinch of salt
pepper
PAN-FRIED FOIE GRAS CUBES
200 g fresh foie gras, frozen, or frozen foie gras slices
pinch of salt
pinch of fleur de sel
cracked pepper
1 Slice the still-frozen foie gras into slices then 1 cm cubes, then return immediately to the freezer until ready to cook.
2 To make the chestnut cream, heat the coconut milk, milk, chestnuts and salt in a saucepan over a medium heat, stirring frequently, for 30 minutes.
3 Purée the chestnut mixture using a hand-held blender. Adjust the seasoning, allow to cool and set aside in the refrigerator.
4 Brown the foie gras cubes in a very hot frying pan with the salt. Turn them over quickly to brown on all sides. Turn out onto paper towel.
5 Preheat the oven to 180°C. Spread the foie gras cubes on a baking tray lined with baking paper, then put in the oven for 6–10 minutes. Reheat the chestnut cream in a saucepan, stirring occasionally; it should not boil.
6 Fill small bowls with the soup using a piston funnel or a small ladle, then sit one or two foie gras cubes on top. Add a little fleur de sel and cracked pepper. Add a small spoon and a straw if you like. Serve immediately.