Name: M\u00e9ryem Puill-Ch\u00e2tillon
\nClass Year: 1980
\nCountry of Residence: France<\/p>\n
I was invited to a very good restaurant, and they served this hors d\u2019\u0153uvre to start. I loved it so much that I decided to try to make it by myself and found this nice recipe on Internet. And the result was perfect !<\/span><\/p>\n I even used it in my cuisine workshop, and they all agreed it was a great idea, so easy to cook and so yummy !<\/span><\/p>\n <\/p>\n Serves 4. <\/em>Takes approx. 15 minutes + cooling time.<\/em><\/p>\n Ingredients:<\/span><\/p>\n 100 g foie gras half-cooked Instructions:<\/span><\/p>\n Mix the foie gras as a mousse.<\/span><\/p>\n Boil the whole cream, allow to cool and add the mousse of foie gras.<\/span><\/p>\n Stir well, and add salt and pepper if needed.<\/span><\/p>\n Pour the cream of foie gras into 4 baking ramekin bowls and place them into the preheated oven at 110 \u00b0C = 230 \u00b0F for 5 to 10 mn (it depends on the size of the ramekins).<\/span><\/p>\n Let them cool when they\u2019re cooked. Put them in the fridge if you don\u2019t use them right away.<\/span><\/p>\n Sprinkle the brown sugar on the top and a pinch of allspice.<\/span><\/p>\n Use a torch to burn the tops or put them under the oven grill for a little while, until brown and crisp.<\/span><\/p>\n Serve immediately.<\/span><\/p>\n Source:<\/span> Found the recipe on Internet.<\/p>\n","protected":false},"excerpt":{"rendered":" Name: M\u00e9ryem Puill-Ch\u00e2tillon Class Year: 1980 Country of Residence: France Why is this recipe great? What\u2019s its backstory? I was invited to a very good restaurant, and they served this … Continue reading Cr\u00e8me br\u00fbl\u00e9e au foie gras<\/span> Cr\u00e8me br\u00fbl\u00e9e au foie gras<\/h5>\n
\n10 cl liquid whole cream
\na bit of brown sugar
\na pinch of allspice (a mix of cinnamon, clove, nutmeg, pepper)
\nsalt and pepper<\/p>\n