Foie gras terrine and pistachio yule log: two recipes for Christmas


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Posted on 10 décembre 2018
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Celebrate the festive season with a refined first course and a delicious dessert that are sure to please. Discover two tasty recipes for Christmas served at our BG Café in Geneva.

Foie gras

Serves 6:

  • 500 g raw foie gras
  • 1.5 g sugar
  • 8 g salt
  • 125 g Cognac
  • 125 g Port wine

 

Prepare the day before:
Mix the sugar, the salt, the Cognac and the Port wine. Spread the foie gras and pour the mixture over it.

Put the foie gras in a terrine mould and cook it at 90°C in a water bath during 8 min. Cover with foil and let rest during 1-2 days in the fridge.

Serve with slices of peasant-style bread or delicately toasted brioche, a quenelle of apple chutney, and a glass of Sauternes or late-harvest Jurançon.

Pistachio yule log

Serves 6-8:

Pistachio crémeux (prepare the day before)

  • 90 g milk
  • cream 35% fat
  • 50 g egg yolk
  • 50 g sugar
  • 40 g “de Bronte” pistachio paste
  • 4 g gelatine

 

Soak the gelatine in cold water.

Make a custard:
Mix the egg yolks with the sugar.

Bring the milk, cream and pistachio paste to the boil in a pot. Pour half the mixture in a bowl over the egg yolks and the sugar and mix it. Add the mixture to the other half in the pot and whisk the entire mixture. Cook it until it coats the back of a spoon. Insert the soaked gelatine.

Pour the mixture in a bread tin with greaseproof paper. Place in freezer overnight.

Cut one piece of desired width and length according to shape of your bread pan and keep it in the fridge to facilitate the final assembly.


Green icing (for 500 ml) (prepare the day before)

  • 50 g water
  • 100 g sugar
  • 100 g glucose

 

Cook the ingredients to 100°C.

 

  • 70 g condensed milk
  • 100 g white chocolate
  • 4 soaked gelatine leaves
  • 1 g green food coloring
  • 40 g water

 

Mix the ingredients and pour the hot sugar mixture over. Discard in a vat. Keep in the fridge.

Operating temperature of the icing to spread over the yule log: 30°C.


Quick pistachio mousse (prepare the day before)

  • 500 g whipped cream 35% fat
  • 4 soaked gelatine leaves
  • 40 g icing sugar
  • 40 g “de Bronte” pistachio paste
  • green food coloring if needed


Whip 450 g of the cream with the icing sugar.

Bring the rest of the cream to boil in a small pot with the gelatine leaves and the pistachio paste. Do not overheat the mixture. Pour the mixture in the whipped cream. Whip it again.

Assemble the yule log:
Pour half the pistachio mousse in the bread pan. Insert the pistachio crémeux by pressing lightly. Add the rest of the pistachio mousse. Finish assembly with a crunchy dacquoise.

The very day
Unmould the yule log on rack. Spread the reheated icing over it and decorate with chocolate chips.

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