Crab custard with frozen foie gras

Crab custard with frozen foie gras

By
From
Marque
Serves
10
Photographer
Stuart Scott

An observant and parsimonious cook will find many hidden treasures during the day. Steaming fresh crabs yields a cup or two of stunning crab consommé. We then turn the consommé into little crab custards in the style of Japanese chawanmushi. Pairing with foie gras snow makes a beautiful textural and temperature contrast.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Begin this recipe one day in advance. Freeze 150 grams foie gras terrine overnight.
  2. To make the crab custard, use a wand blender to combine 400 millilitres fresh crab consommé with 100 millilitres pouring cream and 6 duck egg yolks. Blend well and season with a little freshly ground white pepper and a pinch of Murray River pink salt. Pass the mixture through a chinoise. Divide the mixture between ten small ceramic vessels. Wrap each ramekin tightly in plastic wrap and steam in a combi steam oven at 75ºC for about 35 minutes, or until the mixture is just set.
  3. Working carefully, half-fill a small thermal container with liquid nitrogen. Use a fine Microplane grater to grate the foie gras into the nitrogen. Once all the foie gras has been added to the liquid nitrogen, strain through a chinoise. Store the grated foie gras in the freezer until required. Retain the remainder of the nitrogen to refresh the foie gras.
  4. Before serving, refresh the foie gras with a small splash of liquid nitrogen.
  5. To serve, unwrap the custards and spoon 1 tablespoon cold foie gras onto each. Serve and eat immediately.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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