Royale De Foie Gras With Sweetcorn Cream and Crunchy Brioche

Royale de foie gras (foie gras custard) is a very rich dish. But pairing with sweetcorn cream lighting it up. Plus with some brioche cubes gave it some crunchy texture. I love this this. I hope you make this at home and wow your guest with your next dinner services.

INGREDIENTS:

6 eggs (reserved two egg yolks for the custard)

FOR THE FOIE GRAS CUSTARD:

150g Raw foie gras
100ml Heavy cream
25ml Milk
2 Egg yolks
1/8 Teaspoon salt
1/8 Teaspoon black pepper

FOR THE SWEETCORN CREAM:

2 Sweetcorn kernels
50g Butter
210ml Milk
1/8 Teaspoon salt
1/8 Teaspoon black pepper
2 Tablespoon hot milk (to make the corn cream foam)


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Music Track:
"Sunshine" Kevin MacLeod (incompetech.com)
Royalty Free Music - Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...