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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Foie Gras Mousse
Foie Gras Mousse with Peaches & Ras El Hanout
Prep Time: more than three hours
Serves: 4-5
Directions:
Mousse:
In a metal bowl, whip yolks and sugar over simmering water until warm. Add cream and whip to sabayonne. Slowly add chunks of foie, whipping constantly (make sure not to break foie). Add pink peppercorns. Push through chinois and mount with whipped cream. Season with salt, pepper and sugar. Pour in 4 1/3 inch pan. Cover and chill overnight.
Ras el Hanout:
In a heavy bottom pot, bring all ingredients to a simmer; reduce to syrup.
To Plate:
Dress peaches, beets and arugula with olive oil, honey granules, lemon zest and a little juice. Quenelle mousse onto chilled plate. Simply build garnishes on and around mousse. Drizzle with ras el hanout.
Ingredients:
Mousse:
6 egg yolks
1/2 cup sugar
1/2 cup heavy cream
1/2 lobe foie gras, soaked in milk, chopped
1/4 cup pink peppercorns, ground
Salt and pepper to taste
Sugar to taste
Ras El Hanout:
1/2 cup ras el hanout
1 cup sugar
1/3 cup sherry vinegar
1/3 cup rice wine vinegar
1/2 cup water
Garnishes:
donut peaches, sliced, bite size
chioggia beets, shaved raw
baby arugula
arbequina olive oil
honey granules
lemon zest (use microplane for zesting; reserve lemon juice)
apricot sea salt
cracked black peppercorn
chopped pistachios
Comments
Kim wrote:
Beautiful looking dish! What is foie gras? ras el hanout?
chioggia beets? Sounds expensive to make but I've been very impressed with your recipes! Thanks for a great show.
posted on October 6, 2007 at 3:15 PM
mike gerolamo wrote:
Foi gras is duck or goose liver ras el hanout is a type of liquid made with lots of lighter spices and a little alcholcal chioggia beet is wild beet
posted on October 13, 2007 at 1:47 PM