Directions
- 1Soak 150g dry cashews in water overnight. After soaking, they will be 220g.
- 2Measure out the dry ingredients: 1.5g of low-acyl gellan, 0.4g of high-acyl gellan, 8g kosher salt, 1.5g black pepper, and 2.5g sweet spice (heavy on anise, with vanilla and orange).
- 3Measure 25g miso paste and 15g tomato paste.
- 4Measure 275g water.
- 5Weigh out the coconut oil and shortening (made from coconut oil and red palm oil).
- 6Slice the mushrooms, shallots, and garlic.
- 7Sweat the vegetables (mushrooms, shallots, garlic) with a little bit of the coconut oil in a saucepan. Do not allow them to get any color. Cover with a lid to soften and wilt them.
- 8Crank up the heat and add the brandy, reducing it by half.
- 9Add the water, soaked cashews, coconut oil, miso, tomato paste, salt, pepper, and spices to the saucepan. Bring to a boil.
- 10Transfer the mixture from the saucepan to a blender. Keep the lid on or a towel over the blender to allow steam to escape while blending.
- 11Start blending on low speed and then increase to high speed.
- 12While blending, drop in the hydrocolloids (gellan gums). Continue blending until the mixture boils and you notice a key tone change and it starts to bubble.
- 13Stir the mixture on top of the blender to keep it from setting.
- 14Pour the blended mixture directly into jars, giving each jar a little shake and tap.
- 15Melt the fat cap (shortening).
- 16Spoon some of the melted fat cap on top of the foie gras in each jar.
- 17Place the jars in the fridge, leaving the top open to cool down.
- 18Once the fat cap hardens, you can remove the jars, temper the foie gras a little, soften the fat cap, and enjoy.
Ingredients
- 150 g Raw Cashews
- 85 g Coconut Oil
- 90 s Shallots, sliced
- 50 g Button Mushrooms, sliced
- 12 g Fresh Garlic, sliced
- 110 g Cognac or Brandy
- 275 g Water
- 25 g White Miso Paste
- 15 g Tomato Paste
- 8 g Kosher Salt
- 2.5 g Sweet Spice
- 1.5 g Black Pepper, ground
- 1.5 g Low Acyl Gellan Gum F
- 0.4 g High Acyl Gellan Gum LT100
Equipment
saucepanlidblender jarkitchen towelmason jars
Tips
- To make this recipe a success, you have to soak the nuts.
- Use a refined coconut oil because you don't want the coconut flavor to come through.
- When blending, keep the lid on or a towel over it. Start out on low speed.
- When pouring the foie gras into jars, give it a little shake and a tap.
- Leave the top open in the fridge so it can cool down.
- As soon as the fat cap hardens, then you can pull it out, temper it a little bit, soften the fat cap and get right to enjoying it.
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