Starters and nibbles — dried morels

Foie gras and morel crème brûlée

Name: Foie gras and morel crème brûlée
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 15 mini ramekins (moulds); 100 g fresh foie gras; 150 g double cream; 10 g dried morels; 50 g morel soaking liquid; 4 egg yolks; 1 whole egg; salt, pepper; brown sugar for caramelising

A savoury foie gras crème brûlée scattered with diced morels and topped with a thin brown sugar crust. A perfect small format to start a meal.

Serves: 4 servings
Preparation: 15 min
Cooking: 20 min

Method

Preheat the oven to 100 °C.
Soak the morels in a bowl of warm water for a few minutes.
Blend the foie gras finely with the cream and 50 g of the soaking liquid.
Add the yolks and the whole egg, then season with salt and pepper and blend again.
Cut the mushrooms into small dice, divide them among the ramekins and cover with the cream. Bake for 20 minutes.
Leave to cool in the refrigerator; when ready to serve, sprinkle with brown sugar and caramelise with a blowtorch.