By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras parfait is the smoother, lighter cousin to terrine. Where terrine is dense and meaty, parfait is silky and almost mousse-like. Made by emulsifying foie gras with butter, cream, port, and Sauternes, then setting in small ramekins.
Key Takeaways
- Use deveined raw foie gras, not pre-cooked
- Cook with port and Sauternes reduction
- Pass through a fine sieve for silky texture
- Set in small ramekins with butter seal
- Serve at room temperature with toasted brioche
The Ingredients
Makes 6 small ramekins, serves 6
For the parfait:
- 400g raw foie gras, deveined (use whole foie gras)
- 50ml port
- 50ml Sauternes
- 100g unsalted butter, softened
- 50ml double cream
- 7g fine sea salt
- 1g white pepper
- A small pinch of nutmeg
For sealing:
- 60g clarified butter
- 6 small bay leaves
The Method
Step 1: Reduce Wines
Combine port and Sauternes in a small pan. Reduce by half. Cool.
Step 2: Cook Foie
Cube the deveined foie gras. Cook in a wide non-stick pan over medium heat for 4-5 minutes until just heated through. Internal temperature should reach 50C.
Step 3: Blend
Place foie, butter, cream, reduced wine, salt, pepper, and nutmeg in a food processor. Blend 90 seconds until completely smooth.
Step 4: Strain
Pass through a fine sieve into a clean bowl. Discard any solids.
Step 5: Set in Ramekins
Spoon into 6 small ramekins. Press out air pockets. Refrigerate 2 hours.
Step 6: Seal
Pour clarified butter over the surface to form a 3mm seal. Place a small bay leaf on top. Refrigerate at least 24 hours.
Step 7: Serve
Take out of fridge 30 minutes before serving. Slice toasted brioche alongside. Provide a small spoon for scooping.
Tips
Pass through sieve. Without straining, parfait has microscopic fibres that affect texture. Strained version is restaurant-silky.
Wines reduced and cooled. Hot wine cooked into the parfait creates a harsh alcohol note.
Butter seal essential. Allows the parfait to keep 7 days in the fridge.
Serve at room temperature. Cold parfait is too firm to spread cleanly.
Variations and Pairings
With caviar topping: Top each portion with a small spoon of Royal Oscietra just before serving.
With fig jam: Serve with homemade fig jam alongside.
With pain d'épices: Use French gingerbread instead of brioche for a classic Christmas pairing.
Wine pairing: Sauternes or Tokaji.
For more foie gras dishes, see our foie gras terrine and pan-seared foie gras recipes.
Frequently Asked Questions
Parfait vs terrine vs mousse?
Parfait is silky and emulsified. Terrine is dense and meaty. Mousse has whipped cream folded in for lightness. All luxury, all different.
How long does it keep?
7 days in fridge with butter seal intact. Once broken, eat within 3 days.
Can I freeze it?
Not recommended. The emulsion breaks during freezing. Make fresh.
What if I can't find raw foie?
Rougié bloc of foie gras is pre-cooked but works as a shortcut. Skip the cooking step, blend with reduced wines and butter.
Further Reading
A small ramekin of foie gras parfait at the start of dinner is one of those starters that signals proper occasion. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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