Hot Foie Gras Foam

Preparation info

  • Difficulty


  • Yield: about

    ½ cup

    liquid; twice as much when converted into foam

Appears in


By James Peterson

Published 1991

  • About

You don’t need to use beautiful whole slices of foie gras to make this foam; just the fat will do. Foie gras fat—the fat that is rendered when foie gras is cooked in a terrine or en torchon—is a delicious alternative to butter, duck fat, or goose fat. While normally insoluble in liquid, here Glice (mono- and diglycerides) helps the fat to emulsify.


foie gras fat oz 100 g
liquid lecithin 2 g
mono- and diglycerides (glice) 1.7 g


Heat the foie gras fat to 140°F (60°C) and stir in the lecithin and Glice until they dissolve. Transfer to a siphon and hold in a sous-vide bath at 140°F (60°C) for at least 20 minutes. Pipe as needed.