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Brioche bread pudding, bourbon and foie gras chantilly, spiced wine jelly |
Cream
A moist brioche bread pudding, served with bourbon, maple syrup and foie gras whipped cream, and a spiced red wine jelly.
Prepare the jelly the day before to allow it to set fully. Let the brioche soak before baking and avoid overbaking the pudding to keep it moist. The foie gras must be completely chilled before being folded into the whipped cream.
Ingredients
Recipe for 4 servingsPudding
Jelly
Chantilly
Preparation time: 45 min
Preheat your oven at 375 °F
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Mise en place
Cut the brioche into cubes. Split the vanilla bean lengthwise and scrape out the seeds. Use a vegetable peeler to remove strips of zest from the orange, avoiding the white pith.
Butter a pudding mould and line it with parchment paper. Chill the cream, mixing bowl and whisk.
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Jelly
Soak the gelatin sheets in a bowl of cold water.
Combine the red wine, orange zest, cloves, star anise and cinnamon in a saucepan. Bring to a boil, then simmer for 2 minutes.
Strain through a sieve. Remove from the heat, squeeze the excess water from the gelatin and stir it into the hot liquid until completely dissolved.
Pour into a small dish to form a layer approximately 1 cm deep. Allow to cool slightly, then refrigerate for at least 2 hours, until fully set.
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Bread Pudding
Spread the brioche cubes on a baking sheet and dry them in the oven until lightly golden. Transfer to a large bowl.
Bring the milk to a boil with the vanilla seeds and the half vanilla bean. In a separate bowl, whisk together the egg, egg yolk and sugar. Gradually pour in the hot milk, whisking continuously.
Strain the custard mixture through a fine-mesh sieve directly over the brioche. Mix gently and press the cubes down lightly to moisten them. Leave to soak for 30 minutes, stirring once halfway through.
Pour the entire mixture into the lined mould. Bake for approximately 45 minutes, depending on the depth of the mould. The centre should be set but still moist, with no liquid custard remaining. If the top browns too quickly, cover with aluminum foil.
Allow to cool slightly before unmoulding, then cut into four portions. Let the pudding cool to room temperature before plating.
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Chantilly
Sear the foie gras in a very hot frying pan, then finish cooking in the oven for approximately 4 minutes, depending on its thickness. Rest for 5 minutes, drain off the rendered fat and mash the foie gras finely with a fork. Refrigerate until completely chilled.
Whip the cold cream in the chilled bowl until soft peaks form. Add the maple syrup and bourbon, then whisk briefly until the whipped cream holds its shape.
Loosen the chilled foie gras with a small amount of whipped cream, then gently fold in the remaining whipped cream with a spatula. Cover and refrigerate until serving.
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Plating
Cut the well-chilled jelly into small cubes.
Place a portion of room-temperature bread pudding in the centre of each plate. Top with a slightly off-centre quenelle of whipped cream, then arrange a few small cubes of jelly on the pudding.
Serve immediately.
Prepare the jelly the day before to allow it to set fully. Let the brioche soak before baking and avoid overbaking the pudding to keep it moist. The foie gras must be completely chilled before being folded into the whipped cream.
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An exceptional product in the spotlight!
FOIE GRAS! Cook this marvellous product in a delicious 3 course menu !
- Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |
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- Brioche bread pudding, bourbon and foie gras chantilly, spiced wine jelly |
An exceptional product in the spotlight!
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- Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |
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LE MENU GOURMAND
Host like a pro at home! A complimentary glass of bubbly
- Onion soup à la Claudette, smoked bacon, Gruyère cheese, garlic butter croutons ||
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