Burnt Cream with Foie Gras and Parmesan Tuile Biscuit
Lay a piece of parchment paper on a non-stick baking pan, place 1 tbsp of grated Parmesan, and spread out with the back of the spoon.
Repeat for the rest of the cheese.
Preheat the oven to 180 °C and bake for 5 min.
Remove the tuile biscuits using a spatula and cool on a pastry rolling pin (to give them their shape).
Pour the cream and milk into a saucepan.
Bring to a boil and add the foie gras, cut into cubes.
Mix until the foie gras has dissolved.
Beat the egg into an omelet and add to the mix stirring briskly.
Season to taste.
Pour this mixture into brunt cream ramekins, preheat the oven to 180 °C, and bake in a bain-marie for 30 min.
When serving, heat up in a warm oven, sprinkle with brown sugar and place under the oven grill. Serve hot with a Parmesan tuile biscuit.
Perfect wine pairing
More about this grape varietyGrenache Noir de France
• Opulent aroma to play off of flavorful dishes Grenache rosé stands out from other rosés thanks to its intense aromas. With its exuberance and peppery notes, it goes wonderfully with complex flavors. Its enjoyable roundness mellows out the subtle spiciness, enabling previously unimagined pairings. • What creativity! A bite of foie gras on Speculoos The round, smooth character of the Grenache rosé grape variety is a fine complement to the soft texture of the foie gras, whereas its spicy aromas will mingle pleasantly with the cinnamon of the Speculoos. Here, the varietal aroma of fig creates a subtle yet clear link between the dish and the wine. • Astonishing matches, for example with the Cod and Chorizo Bites Grenache rosé, a Mediterranean wine par excellence, has a rich, extremely flavorful character. Its aroma is bold enough to stand up to the strong flavors of the cod and chorizo; it tempers them thanks to its spiciness and, above all, its generous roundness on the palate.
