Foie Gras Truffle Cromesquis
1/4 liter port
3/4 liter single cream
100g sieved Sarrade Foie Gras
8 gelatin sheets
Ground salt and pepper
Finishing elements for the cromesquis:
100g Sarrade Foie Gras cut into 1/2 cm cubes
20g chopped truffle
3 whole eggs
200g sieved breadcrumbs
3/4 liter oil
The night before:
Place half of the port into a casserole dish on a high heat and leave to reduce by half. Add the rest of the port and continue to reduce by half. Add the single cream and bring to a simmer on a low heat.
Meanwhile, soak the gelatin sheets in cold water for 4-5 minutes to soften them, before pressing to remove the excess water.
Once the cream and port mixture has begun to simmer, place it in a bowl and then whip in the foie gras purée and gelatin sheets. Season to taste and set aside in the fridge.
Prepare a baking tray, lining the inside with a sheet of baking paper, making sure it fits snugly into the bends and corners. Fill the tray with half of the Villeroy sauce, to a thickness of 1/2 centimeter. Leave to chill in the fridge for 20 minutes, cover the entire surface the chopped truffle, then the foie gras cubes and cover evenly with the rest of the Villeroy sauce. Cover the surface with film and set aside in the fridge.
On the day:
Tip the (now quite firm) cold sauce paste onto a chopping board. Preheat a knife by soaking it in hot water and use it to cut into 1.5 cm cubes.
Roll the cubes in flour so that they are well coated and tap them gently to remove the excess. Next, place the cubes in the whisked egg, strain them well and then roll them in the sieved breadcrumbs. Repeat again to create a double coating. Place in the fridge until ready to serve.
Just before serving, prepare a pan of hot frying oil. Take the cubes out of the fridge and roll them again in the sieved breadcrumbs before frying them in the oil, two at a time, for 2-3 minutes. Remove the cromesquis, dry them on a paper towel and then set aside in a warm place.