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|
|mono- and diglycerides (glice)|
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.