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Foie gras fat hot foam

For the foie gras hot foam:

  • 2,5 g Xantana
  • 300 g chicken stock
  • 200 g foie gras fat melted at 45°
  • c.s. salt
  • c.s. black pepper
  1. Mix the Xantana with the chicken stock and blend with a Túrmix to help it dissolve. Put in a saucepan and bring to the boil.
  2. Add the melted fat in a string, emulsifying the mixture with a Túrmix.
  3. Put in a ½ litre siphon and add 3 loads of gas.
  4. Keep in the refrigerator and after an hour heat the siphon at 70°C in a bain-marie.


  • 1 ½ litre ISI siphon
  • 3 loads of N20
  • Falksalt salt
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