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Foie gras cream with pomegranate jelly and pickled mustard seeds
Appetizers · Starters · Sous vide · Vacuum·6 December 2015

Foie gras cream with pomegranate jelly and pickled mustard seeds

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Here is a delicious starter that can be made a few days ahead and served more or less as it is. For New Year's Eve, for example, it is an advantage to have as many dishes as possible that need a minimum of time for each serving.

Pickled mustard seeds

  • 100 gmustard seeds
  • 175 gchampagne vinegar
  • 75 gcold water
  • 50 gsugar
  • 5 gfine salt
  1. Mix the vinegar, water, sugar and salt and set aside so it can dissolve.
  2. Put the mustard seeds in a saucepan and cover with cold water. Bring to the boil and drain off the water. Then pour on cold water and repeat the process so it is brought to the boil 9 times in total. This is to remove the bitter flavours of tannins. After the last boil, drain again, put the seeds in a jar and pour the vinegar mixture over. Put it all in the fridge. It should ideally stand overnight before use and keeps for weeks in the fridge.

Foie gras cream/ganache

  • 250 gfoie gras
  • 1 gnitrite salt (ordinary salt can also be used but the colour becomes a little dull)
  • 5 gfine salt
  • 4 gsugar
  • 88 gwhipping cream
  • 2 sheetsgelatine
  1. Cut the foie gras into large pieces (3 x 3 cm) and remove sinews etc. Vacuum-seal the foie gras and cook sous vide for 30 min. at 54C.
  2. While the foie gras is cooking, mix half of the cream with the 2 kinds of salt and the sugar. Soak the gelatine in cold water. Heat the other half of the cream and melt the gelatine in it.
  3. Pour the cooked foie gras together with the 2 cream mixtures into a blender and blend everything well. Pour the cream into a piping bag and use it for all sorts of things. For example in macarons, in a siphon for foie gras foam, or as here, in the bottom of a number of Weck jars to a height of approx. 1.5cm, and put in the fridge.

Pomegranate jelly

  • 2pomegranates
  • 1/2sachet yellow pectin (20 g)
  • 25 gsugar
  • 1/4 tspfine salt
  1. Press the juice out of the 2 pomegranates and strain the juice through a cloth. Heat the juice and add the 20 g yellow pectin while whisking. Let the juice come to the boil and boil for 1 min. while whisking. It is important that the yellow pectin is added before the sugar so the pectin can give a clearer jelly. Then add the sugar and cool a little. When it has cooled slightly, pour the jelly over the cold foie gras cream in a layer approx. 2 mm thick. Put in the fridge until it is to be served.
  2. Arrange the foie gras cream with jelly with small "eggs" of the pickled mustard seeds, sprinkle with a little black salt and decorate with a few young mustard sprouts. Serve with toast or crisp slices of rye bread.

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