André Baranowski
Beet/Hibiscus Glazed Foie Gras Balls
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Beet/Hibiscus Glazed Foie Gras Balls

Paul Liebrandt, Corton / July 2009

For 6 servings (requires advance preparation)

Foie gras:
• 1 lb. foie gras, deveined
• 1 tsp. white Port
• salt
• white pepper, freshly ground

  1. Place foie gras and Port in plastic vacuum-sealable bag; season; vacuum seal bag; place in a pot of water maintained at 100°F; cook until foie gras reaches an internal temperature of 100ºF; remove from water; place in a bowl set in ice.

  2. Remove foie gras from bag; emulsify foie gras with a hand blender; after mixture comes together, whisk gently until it becomes the consistency of tempered butter; place into piping bag fitted with round tip; pipe into 1" spherical molds, making sure to tap out any air bubbles; refrigerate overnight; reserve.

Assembly:
• 5 cups fresh beet juice
• 1 Tbsp. agar-agar
• 1/4 cup dried hibiscus
• 1 orange, peel only
• 4 sheets gelatin, bloomed in cold water
• 1/2 Tbsp. salt
• liquid nitrogen

  1. Reduce juice by 50 percent in nonreactive saucepan; remove from heat; place in stainless-steel bowl set in ice; cool until cold.

  2. Place juice in nonreactive saucepan; whisk in agar-agar, hibiscus, and peel; set over high heat; bring to a boil; cook, whisking constantly, 5 minutes; remove from heat; whisk in gelatin until melted; stir in salt; strain through fine chinois into small, clean nonreactive saucepan (liquid should almost reach the top of saucepan); reserve (hold at 122ºF).

  3. To serve, remove foie gras from refrigerator; unmold; set up assembly line starting with foie gras, tall narrow container of liquid nitrogen, glaze, and baking sheet; insert long toothpick into bottom of each foie gras ball; submerge balls into liquid nitrogen 5 seconds; remove; immediately submerge into 122 ºF glaze; remove, twisting hand to catch any dripping glaze; hold in air to allow gel to set; remove toothpick from ball; cut flat spot where toothpick was inserted; set on platter; repeat with remaining balls, liquid nitrogen, and glaze; refrigerate 30 minutes before serving.

What to drink: Billecart-Salmon Champagne Cuvée Elizabeth Salmon 1996
Chef's Note: The plate is garnished with a thin ribbon of borsht consomme gelee and hollowed Tristar strawberries filled with a just-jelled strawberry consomme.