March 2010Soup of Cepes and Chestnuts with Foie Gras and Cepe Ice Cream
4 servings
4 2 oz. thick slices foie gras
1 tbsp. flour
Salt and pepper
Place flour on plate and lightly dust the cold foie gras pieces. In a very hot saute pan, place the foie gras and quickly sear on both sides. Remove from pan to a paper towel-lined plate; sprinkle with salt and pepper. Place in refrigerator until ready to assemble the soup.
For soup:
7 oz. fresh cepe mushrooms (porcini), finely diced
8 oz. blanched and peeled chestnuts, diced
3 cups chicken stock
Salt and pepper
Cook the mushrooms and chestnuts in the chicken stock, about 10 minutes over medium heat. Season with salt and pepper to taste. Put the soup aside or place equal parts into 4 large ovenproof soup cups.
1 12 in. x 12 in. x 1/8 in. thick raw puff pastry sheet
1 egg white
With a ring mold, cut the puff pastry in rounds larger than the top of the soup cups. Reserve on a tray in the refrigerator.
When ready to assemble, place equal amounts of the soup in the bowls, and place 1 piece of foie gras in each bowl. Lightly beat the egg white and brush around the rim of each soup cup.
Next, cover each cup with a pastry round overlapping the edges; lightly press to adhere to the cups. Be careful not to break a hole in the puff pastry. (However, if you do: First brush the pastry with egg white, then place a small piece of puff pastry on top.) Score the pastry lightly with the back of a paring knife. Refrigerate until ready to heat and serve.
Cepe ice cream:
7 oz. fresh cepe mushrooms, sliced
2 cups milk, warmed
1 oz. butter
1 tbsp. flour
1/2 tsp. cinnamon
Salt and pepper
1/2 cup heavy cream
In a small sauce pan, melt the butter and add the flour. Cook, stirring with a wooden soup spoon to make a white roux, just until all the roux begins bubbling. Whisk in the warm milk so that it is not lumpy. Add the mushrooms, lower heat and book about 5 minutes to lightly cook the mushrooms. Season with cinnamon and salt and pepper to taste. Puree this mixture with an immersion blender until very smooth, then blend in the cream. Place in an ice cream freezer or regular freezer to form ice cream.
To serve the soup, preheat oven to 375 . Place the prepared soup bowls on a sheet tray, then place in the hot oven. Cook until pastry is golden brown. Remove and serve immediately on an underliner plate with a scoop of the cepe ice cream on the side in a soup spoon or a Chinese soup spoon. Let your guests break open the pastry and add the ice cream to the soup for a hot-cold experience.
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