Christmas is just around the corner, bringing all the usual headaches with it: guests, presents and, as always, dinners with the whole family. Don’t panic! One good piece of advice for a successful Christmas reunion is to go for easy but effective recipes like this one, created by our restaurant Nuclo, installed in our Gran Via site.
Their proposal for this year is Cream of foie with shades of autumn. You can also make the recipe more personal by choosing one of the four suggested variations: fresh, salty, sweet or crunchy.
Let’s get to work!
- 300 grams of milk
- 250 grams of fresh duck liver
- 0,6 grams of agar-agar
- 5 grams of salt
- 5 grams of ground pepper
- 4 sheets of gelatine (Isinglass)
- 0,5g of ratafía liqueur
- Mix the cold milk, agar-agar, salt and pepper
- Bring to the boil and remove from the heat
- Add and mince the liver, previously brought to room temperature
- Pass it through a strainer
- Fill the serving dishes, whether in glasses or bowls, to a third of their capacity and leave to chill in the fridge
- Soak the sheets of gelatine in cold water
- Heat the ratafia and remove from the heat before adding the gelatine
- Pour a thin layer of gelatine over the cream of foie
- Decorate the cream of foie with autumn shades
You can adapt this recipe to your preferences (and those of your guests). Put one of the four autumn shades on the gelatine to give the dish a personal touch.
- Fresh: beetroot leaves or pea sprouts
- Salty: roast sweet potato with anis and a sprinkling of salt
- Sweet: persimmon, grape, pomegranate or quince
- Crunchy: almond biscuit or nuts (cashews, hazelnuts)