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by Michel Lemoine
from Good Food Live
For a sensational starter try Michel Lemoine's luxurious dish: truffle-flavoured foie gras served with a sweet wine jelly
Servings: 6
Level of difficulty: Intermediate
Preparation Time: 40 minutes, plus 2-3 days chilling
Cooking Time: 20 minutes
Ingredients
500g Foie Gras
salt and fresh ground black pepper
30g black truffle
salad leaves, tossed with a hazelnut oil dressing, to serve
For the Gewurztraminer jelly:
1 leaf of gelatine
300ml Gerwurztraminer wine, at room temperature
Salt
Method
1. Take the foie gras out of the fridge and leave at room temperature until it becomes slightly pliable.
2. With a knife, de-nerve the foie gras, scrapping away all the major visible veins.
3. Open the foie gras and season with salt and freshly ground pepper.
4. Using a vegetable peeler, finely slice the black truffle over the inside of the foie gras.
5. Take the foie gras and place on a large piece of cling film, 46cm wide.
6. Wrap the cling film over the foie gras and roll into a sausage shape, squeezing both ends of the cling film very tightly and rolling over three times. Fold the edges of the cling film over the foie gras 'sausage' or ballottine.
7. Using a fresh piece of cling film repeat the process once again with cling film, then again with foil, again 46cm wide. The finished parcel should look like a Christmas cracker, with none of the cling film showing.
8. Fill a large saucepan with water and, using a cook's thermometer, heat the water to 80°C.
9. Add the foie gras ballottine to the hot water and cook for 12 minutes, keeping the temperature at 80°C.
10. Remove the foie gras and plunge into ice-cold water. Once the ballottine has cooled, place in the fridge and leave to set. Ideally, make the ballottine 2-3 days before serving to give time for the truffle to permeate the foie gras.
11. To make the Gewurztraminer jelly, soak the gelatine in enough cold water to just cover the gelatine.
12. Once the gelatine has softened, drain off the excess water and transfer the gelatine to a heavy-based saucepan.
13. Add 150ml of the Gewurztraminer to the gelatine. Over a very low heat, cook gently, stirring, until the gelatine has dissolved. Stir in the remaining wine and season with salt.
14. Allow to cool, then pour the mixture into 6 shot glasses and chill in the fridge until set.
15. To serve the ballottine, cut six 1cm thick slices of the ballottine. Remove the foil and cling film from the slices.
16. Place a slice of ballottine each on six serving plates, plus a shot glass of Gewurztraminer jelly and the salad and serve with bread, ideally Pain Poilane or another rustic style bread.
