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Goose liver cremeux

2 leaves or 3.3 grams


250 grams


80 grams

egg yolk

5 grams


25 grams


140 grams

goose liver

First soak the gelatin in cold water. Now pour the cream into a saucepan and also add the egg yolk and the salt. Mix this really well and then cook it while stirring on a medium heat till it has thickened. Then turn of the heat and add the cognac. Mix this so that the mixture will cool down a bit and not overcook on the bottom. Then add your gelatin and the goose liver. Mix this with a hand blender till it’s completely smooth and emulsified. Then pour it through a fine sieve in a bowl. Once it has cooled down till it’s a room temperature pipe it in your mold and tap it a couple of times to remove any air bubbles. Then let it set in your fridge for 30 minutes. After that let it set in your freezer. Once it's frozen remove it from the mold and slowly let it defrost in your fridge.


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