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Custard of Sonoma Foie Gras

These elegant appetizers, packed with layers of flavor, make a big impression at a holiday cocktail party. The ultra-rich foie gras custard in this recipe makes a seductive food & wine pairing with Jordan Cabernet Sauvignon.

Ingredients

For the custard

  • 6 ounces raw foie gras, veins removed

  • 1 cup cream

  • 2 Tbsp cognac

  • ½ tsp Chinese five spice

  • sea salt to taste

For the gelée

  • 1 cup finely strained grapefruit or blood orange (or other citrus of your preference), cucumber or heirloom tomato juice

  • 2 sheets gelatin or 1 ½ teaspoons powdered gelatin

  • 1 tablespoon aquavite grappa or dessert wine like sauterne or tokaji

Ingredients

For the custard

  • 6 ounces raw foie gras, veins removed

  • 1 cup cream

  • 2 Tbsp cognac

  • ½ tsp Chinese five spice

  • sea salt to taste

For the gelée

  • 1 cup finely strained grapefruit or blood orange (or other citrus of your preference), cucumber or heirloom tomato juice

  • 2 sheets gelatin or 1 ½ teaspoons powdered gelatin

  • 1 tablespoon aquavite grappa or dessert wine like sauterne or tokaji

Instructions

serves 12

Preheat oven to 325 degrees. 

Line an oven-safe baking dish with a dish towel. Pass foie gras through a food mill, tamis sieve or even a fine potato ricer into a large nonreactive bowl.

In a saucepan over medium high heat, bring cream, cognac, Chinese five spice and sea salt to a simmer. Pour the hot cream over the foie gras and gently wisk to combine.

Divide custard into twelve ramekins and carefully arrange in the baking dish. Fill baking dish with hot water until it reaches halfway to the custard level. Place dish on the middle rack of the preheated oven and bake until almost set (approximately 18 minutes). Remove custards from the water bath and allow to cool.

Allow sheets of gelatin to “bloom” in room temperature water until soft (approximately five minutes). Warm ¼ cup of citrus juice until warm to the touch. Add the gelatin and gently wisk to dissolve. Once the gelatin is dissolved, wisk in remaining ¾ cup of citrus juice. Gently pour gelatin and juice mixture over cooled foie gras custards and refrigerate until set. 

The custards with gelée may be prepared one day in advance. Garnish with dessert wine reduced to a syrup, a sprig of fresh herb or broiled croutons.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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