Croccantino of foie gras with balsamic heart by Massimo Bottura
An unusual stick of ice cream: Croccantino of foie gras with balsamic vinegar heart by the Italian chef Massimo Bottura
- Duck foie gras 400 g
- Milk 2 l
- Birra Moretti Lager 30 ml
- Cinnamon1 stick
- Cloves 10 g
- Almonds 30 g, bitter and sweet, from Noto
- Hazelnuts 30 g, from Piedmont
- Sugar 50 g
- Water 20 ml
- Vanilla pod 1/2
- The peel of 1/2 orange
- Balsamic vinegar To taste, extra-aged
- Fleur de sel To taste
Soak the liver in the milk, at 30°C, for a couple of hours. Remove and dry.
Clean the liver, delicately separating the lobes and remove the connective tissue from the larger veins without ruining the meat.
In the meantime, reduce the beer on the heat by 50%, before cooling it in the blast chiller.
Allow the cleaned liver to marinate in the beer reduction and the spices for 6 hours.
Remove from the marinade and allow excess moisture to drip away.
Mould it into a terrine, then insert it into a vacuum bag and cook sous-vide for around 35 minutes at 55°C.
Remove from the sous-vide and cool in the blast chiller to 2°C , before allowing it to rest for at least two days in the refrigerator.
Boil the water with the sugar, vanilla and orange peel.
Immerse the almonds and hazelnuts in the syrup, drain them, place them on a silicon mat and dust with fleur de sel.
Place them in an oven until thoroughly crystallised (200°C for a few minutes).
Using a hot knife blade, prepare by cutting the terrine into two cubes around 8 cm long, 4 wide and 1,5 high.
Cover the six surfaces of the liver with the sweet/salted almonds and hazelnuts after inserting the vinegar inside the terrine, using a cinnamon stick, forming a heart of balsamico, closing the hole at the end with some foie gras until achieving a smooth surface.
Finally, insert the ice cream stick into the opposite side.