One day I was having a crepe suzette with ice cream and I thought to myself, wouldn’t it be lovely to have some foie gras with this? Somewhere along the way I dropped the crepe and ended up with a superb 3 layer foie gras suzette amuse bouche. The tart but sweet orange reduction provides an interesting contrast to the richness of the foie gras while the shot glass format allows you to control the usual appearance and temperature issues associated with canned foie gras, and to serve portions that are small enough to not overwhelm the stomach or pocket.
- Canned ‘Bloc’ Foie Gras (200g)
- Oranges (2)
- Butter (80g)
- Shallots (10)
- Vanilla Ice Cream (1 scoop)
- Marscapone (1 scoop)
- Dark Soya Sauce
- Lemon Grass
- First anbd foremost, make sure you have 10 shot glasses (the double shot type).
- Squeeze the juice from your oranges after cutting them into halves. Peel and then chop the shallots finely. If you have trouble finding shallots, use a (not 10) red onion instead.
- Melt the butter in a pan and stir fry the shallot bits on low heat for about 10 minutes.
- Pour in the orange juice and place the orange rind, cut side down in the pan and continue cooking for a minute so some of the bitterness bleeds into the juice.
- Next, discard the rind, then add 2 heaped t of orange marmalade and 2t lemon grass. Proceed to boil this down till it begins to thicken. It should take a while, don’t use too high a flame after the initial stage.
- When the volume has been reduced to a thin syrup consistency, stir in 0.5t soya sauce. Allow the mixture to cool; it will thicken as it cools.
- Divide the foie gras into the 10 shot glasses. Compact and flatten the foie gras with a small spoon by moving the shot glass in a circular fashion. Clean the oil off the top half of the inner surface of the shot glasses with a tissue for better visual impact.
- When the orange butter reduction has cooled, spoon it into the shot glasses as a second layer over the foie gras. See this picture here:
- In a bowl, mix one ice cream scoop of vanilla ice cream, 1 scoop of marscapone and 1T of cointreau. Its ok if the ice cream melts. Spoon the mixture carefully into the shot glasses as the final layer. Add a few needles of lemongrass as a ganish.
- Keep the shots refrigerated chill in the freezer for 5 min to bring the temperature down further before serving. Serve with a small spoon, instructing your guests to eat all 3 layers together.
- Use the type of canned foie gras that is labeled ‘bloc’. Just use it straight out of the can, its 98% pure foie gras and fully cooked. Do not use fresh foie gras since it is raw. Don’t use foie gras pate or mousse since you are only using a small amount per amuse bouche and you want maximum impact.
- Soya sauce is the secret ingredient, don’t skip it. It adds just the right amount of saltiness and darkens the orange reduction to the right colour. Use the dark soya sauce if you can, it is thicker.
- The marscapone reduces the sweetness from the ice cream and allows for a stiffer consistency at room temperature. Don’t skip it.
- I do not recommend this but if you are cheating by using store bought orange juice, it is essential you get the type with pulp.
- You can use Grande Marnier instead of Cointreau. If you absolutely hate alcohol, add the cointreau to the orange juice so the alcohol boils off. However, the top creamy layer will lose all of its orange aroma and undertone.
The Apple Version
this version is made in almost the same way as the orange version. Simply make the following changes to the ingredients:
- replace onion with one apple cut to 1/4 inch cubes, without skin
- replace lemongrasss with 0.5t nutmeg and 0.5t cinnamon
- replace orange juice with 1/2 cup white wine
- replace marmalade with 1T sugar
- replace cointreau with sherry