Foie Chantilly

11:30 am on 11 July 2011


  • 600g foie gras - soaked for at least 12 hours in a 50/50 milk water liquid 2% salt brine
  • 180g chicken consomme
  • 120g white port
  • tt salt and pepper
  • 8g gelatin soaked in cold water
  • 10g Xeres vinegar


1. Heat consommé to 60c- whilst warm dissolve soaked gelatin.
2. Add port and pour over deviened foie gras, blend together to homogenise.
3. Season, strain, add vinegar.
4. Over a bowl of ice-whisk the port and foie gras until the consistency of whipped cream.
5. Season with salt and pepper.
6. Let sit for 10 mins before serving.

John Hawkesby’s wine recommendation

Mumm Cuvee R Lalou Vintage 1999

Dessert Wine
Chateau d'Yquem



From Nine To Noon

Find a Recipe

or browse by title