Foie gras flan & thyme langues de chat
INGREDIENTS serves 10
225 g deveined fresh foie gras
175 g chicken stock
2 tbsp porto
1 tbsp armagnac
175 g egg
gelatin sheet (approx. 2.5 g)
1 g pepper
75 g brown sugar
15 g water
1 pinch of ground pepper
8 ramekins 7/8 cm diameter - 4/5 cm high
Dice the foie gras and season with pepper.
Mix in the blender.
Soften the gelatine in cold water.
Heat the chicken stock with the port and armagnac. Add the gelatin.
Pour into the foie gras purée and blend thoroughly.
Add the eggs, and season with salt and pepper if necessary. Leave to rest for 30 minutes.
Preheat the oven to 120°C
Make a dark caramel with the sugar and water.
Pour a teaspoon of caramel into the bottom of each ramekin. Add a pinch of ground pepper. Leave to bond in the fridge.
Then divide the foie gras mixture into the ramekins.
Place on a tray in the oven and cook in a bain marie at 120°C for 30/35 minutes.
Check that they are cooked through using the tip of a small knife.
Remove the moulds from the bain marie, cover in cling film and leave in the fridge for 24 hours.
THYME LANGUES DE CHAT
INGREDIENTS (16 biscuits):
70 g softened butter
15 g sugar
2 egg whites (lightly whisked)
1 pinch of thyme
2 pinches of salt
1 pinch of Espelette pepper
Mix the softened butter and sugar together.
Add the flour, thyme, salt and pepper.
Finally, add the egg whites.
Leave to rest covered for 20 minutes.
Fill a piping bag with the mixture and pipe out the “cat tongues” on a baking tray.
Heat in the oven at 200°C for 5/7 minutes.
Remove and leave to cool on a wire rack.
Turn the flan out onto a small dish with the soft caramel at the top.
Place two langues de chat by its side.