Preview

Brioche bread pudding, bourbon and foie gras chantilly, spiced wine jelly |

Cream

A soft dessert made with brioche and egg cream, served with bourbon-flavored whipped cream and sweet-spiced red wine jelly.

Note

The jelly must be completely cold before it has a nice texture, so it's best to make it the day before.

Ingredients

Recipe for 4 servings

Pudding

200 Gr

Brioche

1 Unit(s)

Egg

350 Ml

Milk

0.50 Clove(s)

Madagascar vanilla

1 Unit(s)

Egg yolk

50 Gr

Sugar

Jelly

180 Ml

Red wine

1 Unit(s)

Orange

2 Unit(s)

Cloves

1 Unit(s)

Star anise

0.50 Stick(s)

Cinnamon

2 Leaf(ves)

Gelatin

Chantilly

125 Ml

35% whipping cream

25 Ml

Maple syrup

5 Ml

Bourbon

40 Gr

Foie gras scallop

Preparation time: 45 min

Preheat your oven at 375 °F

Pudding

Cut all the brioche into cubes and place on a baking sheet, then dry them in the oven until they are lightly colored.

Butter your pudding tin and line it with baking paper.

Bring your milk and split vanilla pod to the boil in a saucepan.

Whisk together the eggs, yolks and sugar in a bowl. Pour over the boiling vanilla milk, whisking well to avoid cooking the eggs.

Remove your baking tray from the oven and pour all your dried brioche cubes into a large bowl.

Strain your milk mixture through a sieve, directly onto the dried brioche, up to the level of the pieces.

Using a spatula, gently mash your immersed pieces, to ensure that all the pieces are well soaked in your mixture.

Transfer the mixture to the paper-lined tin and place in the oven for 45 min.

Prick the pudding with the tip of a knife, which should come out clean and warm to the touch.

Once the pudding has cooled down, cut it into pieces.
Chantilly

Sear the foie gras in a hot frying pan, then cook for 4 minutes in the oven. Let the foie gras rest for 5 minutes, then mash it with a fork.

In a chilled bowl, pour your (cold) cream and whip until peaks form, then add the maple syrup, crushed foie gras and Bourbon. Add the maple syrup, crushed foie gras and Bourbon, whisk a little more to blend and set aside in a cool place (covered with plastic wrap) until ready to use.
Jelly

Soak the gelatine leaves in a bowl of cold water.

Using a peeler, remove the zest from the orange and place in a saucepan with all the jelly ingredients except the gelatine. Bring to the boil and simmer for 2 minutes. Strain through a sieve and add the gelatin leaves, wrung out well, then stir. Pour into a dish and chill for around 2 hours.

The jelly must be completely cold before it has a nice texture, so it's best to make it the day before.

Cooking schedule

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Monday, December 30th 18:00 to 21:00

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