Foie Gras and Peanut Butter Macaron
Recipe courtesy of Joe Sledz, Executive Chef, Lake Nona Golf & Country Club (Orlando, Fla.)
Ingredients
- Foie Gras
- heavy cream - 1 cup
- half and half - 1/2 cup
- Knox gelatin - 1/2 Tbsp.
- Madeira - 1 Tbsp.
- lemon juice - 1 tsp.
- salt - to taste
- white pepper - to taste
- rosemary - 1 sprig, fresh
- foie gras - 6 oz., fresh lobe, Grade A –
- Peanut Butter Macaron
- powdered sugar - 140 gms.
- almond flour - 125 gms.
- peanut butter powder - 10 gms.
- fresh egg whites - 100 gms. (Chef’s note: Age egg whites in container with cheesecloth outside of the cooler for a minimum of 24 hours for a much more consistent shell.)
- granulated sugar - 100 gms.
Instructions
Procedure for foie gras filling:
- Place Madeira in a small cup and sprinkle gelatin and stir. Cover and allow mixture to set for 5 minutes until bloomed (soft).
- In a saucepot, add heavy cream and half & half. Bring to a boil. Remove from stove and re-serve. Add rosemary sprig and gelatin and blend.
- Place foie gras on a plate and pour Madeira over and season very well. Wrap with saran wrap and marinate at room temperature for 20 minutes.
- Preheat oven to 425⁰F. Place foie gras on a baker’s sheet tray and place in oven for 3 minutes. (Chef's note: Foie gras is all-fat and will render pretty quickly, so be careful of spillage and burns.) Once time is up, remove from oven and place on a cool plate. Season foie gras with salt and pepper. Allow foie gras to cool slightly.
- Purée foie gras in Cuisinart or food processor until smooth.
- The cream and gelatin mixture should be a little warm, but not hot. Combine both cream and foie gras and blend. Season with salt, pepper and lemon juice. Remove rosemary sprig and taste. Pour into desired ramekin or glass container and chill for 3 hours before serving.
Procedure for peanut butter macaron:
- Blend powdered sugar, peanut butter powder and almond flour in robot coupe.
- Make French meringue with whites and sugar.
- Sift in powdered sugar, mix into meringue and fold until ribbon stage.
- Pipe onto flat sheet pan lined with a Silpat and allow to dry for a minimum of 30 minutes or until skin has formed.
- Bring oven up to 350⁰F and drop to anywhere between 270-300⁰F.
- Once macarons are in the oven, bake with the door open for 5 minutes.
- Close the door and finish baking for an additional 5-10 minutes or until shell does not wiggle when touched.
