Foie gras panacotta recipe by chef Damien Audusseau - Maé innovation
Foie gras panacotta recipe by Damien Audusseau, made with the Maé silicone mat. A refined savoury dessert for chefs and caterers.
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Cooking tools:
- Mae silicone mat
- Mold
- Blender
- Whisk
- Saucepan
- Fine-mesh sieve
- Pipette
- Kitchen scale
- Mixing bowl
- Pot
- Baking sheet
- Oven
- Freezer
- Chef's knife
- Cutting board
- Plate
- Measuring spoon
- Spoon
- Spatula
- Cold water bowl
- Stove
Ingredients
- 200g raw foie gras
- 100g foie gras terrine
- 60 cl cream
- 20 cl mushroom dashi
- 8 sheets of gelatin
- 3 cl Cognac
- 1 cl sherry vinegar
- Salt, freshly ground pepper
- 100g white wine vinegar
- 25g sugar
- 5g dried thyme
- 5g agar agar
- 100g hazelnut powder
- 90g butter
- 100g blond sugar
- 100g flour
- 6g fleur de sel
- A pinch of activated charcoal powder
- 20g cep powder
- 5g Baharat spices
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