Making a foie gras soufflé is a culinary choice that combines the delicious flavor of foie gras with the soft, light texture of a soufflé. This combination of ingredients creates a unique and sophisticated tasting experience that stands out on any occasion.

Servings: 4

Preparation time: 20 minutes

Cooking time: 15 minutes

Resting time: 5 minutes

Foie gras soufflé ingredients

- 30 g of unsalted butter + extra for greasing the dishes

- 30 g of wheat flour

- 1/4 teaspoon of salt

- 1/4 teaspoon of black pepper

- 1/2 teaspoon of ground ginger

- 1/2 teaspoon of nutmeg

- 160 ml of milk

- 2 eggs

- 100 g of  goose foie gras block or duck

Foie gras soufflé instructions

1. Preheat your oven to 200° C (390° F).

2. In a small saucepan, melt the butter, then add the flour and stir until thoroughly incorporated:

 

3. Season with salt, pepper, ginger, and nutmeg.

4. Add the milk a little at a time, stirring constantly until a smooth, fluid cream forms. Remove the saucepan from the heat.

5. Beat the 2 egg yolks, then add them to the béchamel sauce you have just prepared.

6. Add the foie gras to the mixture, stirring with a hand whisk to combine thoroughly:

7. Beat the 2 egg whites until stiff. Gently fold the beaten egg whites into the mixture until fully incorporated:

8. Grease your baking dishes with butter or olive oil, divide the mixture among the dishes, then bake for 15 minutes. After 15 minutes, turn off the oven and let the soufflés rest inside, with the oven door open, for 5 minutes before removing them:

9. Enjoy your soufflés while they are still hot: