Thermal Sense Curry
Simplified home version — frozen foie-gras turmeric "snow", hot six-cheese potato purée, spiced pie crust, spherified tomato and a curry espuma
- Difficulty
- Total time
- 4 h
- Hands-on
- 1 h 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfreezer, blender, hand blender, saucepans, oven, rolling pin, cream whipper (optional)
Tasterich, spicy, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Foie gras mousse
- 100 g foie gras, mulard duck liver, frozen (amount estimated)
- ½ tsp turmeric (amount estimated)
White centre
- 300 g potato purée, smooth (amount estimated)
- 60 g six kinds of cheese, grated mix (amount estimated)
Spiced pie crust
- 1 sheet pie crust (amount estimated)
- 1 tsp coriander seed, ground, with other curry spices (amount estimated)
Tomato mousse
- 2 tomatoes, puréed and strained (amount estimated)
- ½ tsp curry powder, spices (amount estimated)
- 2 g sodium alginate, seaweed extract (or 1 g agar for a simple gel) (amount estimated)
Curry sauce foam
- 300 ml chicken stock (added by Totsuki AI)
- 1 tbsp curry powder (added by Totsuki AI)
- 50 ml cream (added by Totsuki AI)
- 1 tsp butter (added by Totsuki AI)
Garnish
- thyme, to taste (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Cut the pie crust into small rounds, dust with the spices and bake at 200 °C for 10 minutes.+
- 2
Mix the tomato purée with the spices and alginate (or agar, heated to boiling) and set into small domes.+
- 3
Simmer the stock with the curry powder, cream and butter; froth with a hand blender (or charge in a cream whipper) to an espuma.+
- 4
Warm the potato purée and beat in the cheeses until stretchy.+
- 5
Just before serving, grate the frozen foie gras with the turmeric into a fine snow.+
- 6
Plate the hot cheese purée in the centre, add the tomato, crust and curry foam, and top with foie-gras snow and thyme so hot and cold contrast as you eat.+