Foie gras crème brûlée with Baileys Chantilly

by Michael Favila @ 27 Aug 2013

Ingredients
1                duck foie gras (200g), de-veined
200g         cream
3                egg yolks, lightly beaten
                  Salt and freshly ground black pepper, to taste
1 tsp          brown sugar
                  Raspberries and blueberries, for garnishing

Baileys Chantilly
200g         cream
75ml          Baileys

Preparation
For the Baileys Chantilly: Whisk the cream in a mixing bowl until light and creamy. Add in the Baileys and mix well. Set aside.

Mash the duck foie gras with the cream in a mixing bowl. Add in the beaten egg yolks and season to taste with salt and freshly ground black pepper. Mix well and divide the duck foie gras mixture among 4 ramekins. Place the ramekins into a pre-heated oven at 100°C and bake for about 30 minutes. Remove the ramekins from the oven, and set aside the duck foie gras crème brûlée to cool, for about an hour. Once cooled, sprinkle with brown sugar and caramelise with a blow-torch. Add a quelle of Baileys Chantilly on top of the caramelised duck foie gras crème brûlée and garnish with raspberries and blueberry. Serves 4

Foie gras crème brûlée with Baileys Chantilly

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