Cookbook

Suggested and created by Scott Spencer of Spencer's Pantry, private chef in the San Francisco bay, California, USA.
For 6 people

 
150 grams Foie gras
150 milliliters cream (cold)
150 milliliters Duck demi-glace
375 milliliters Chateau Coutet Sauternes 
1 tablespoon Champagne vinegar
1 Peach
Toasted hazelnuts

Heat the duck glace and pour into a blender. With the blender running on high, add small pieces of the foie gras. When smooth, add the cold cream and blend for 3 seconds, strain through a fine sieve. Pour into a iSi canister and charge once while shaking, store in the refrigerator. On medium heat reduce the wine and vinegar by 2/3 and chill. When cooled, completely fill silicone molds with the foie gras mixture and freeze for 1 hour.

To assemble, slice the peach in 1/8 inch slices and fan on the plate. Un-mold the foie gras and place on top of the peach. Rough chop the hazelnuts and sprinkle on top. Spoon the sauternes syrup liberally over the dish. Let stand for 10 minutes before serving to allow the mousse to slightly thaw.