Foie Gras and Cherry 'Soufflé' with Banyuls Glaze

Instructions

1. 1

   Prepare the Foie Gras Base: Gently warm the heavy cream in a saucepan. Remove from heat and whisk in the cleaned foie gras, a pinch of salt, and the egg yolks until smooth. Strain through a fine-mesh sieve to ensure absolute smoothness. Chill for at least 30 minutes.

   ~45 min
2. 2

   Make the Cherry Compote: In a small saucepan, combine the pitted cherries with 2 tablespoons of granulated sugar and 1 tablespoon of water. Cook over medium heat until the cherries soften and release their juices, about 5-7 minutes. Set aside to cool.

   ~12 min
3. 3

   Prepare the Banyuls Glaze: In another small saucepan, combine the Banyuls wine with the remaining granulated sugar (approximately 3 tablespoons) and the butter. Bring to a simmer and reduce until slightly syrupy, about 8-10 minutes. Keep warm.

   ~15 min
4. 4

   Prepare the Egg Whites: In a clean, dry bowl of a stand mixer, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the cornstarch and continue to whisk until stiff, glossy peaks form. This will take approximately 5-7 minutes.

   ~10 min
5. 5

   Combine Foie Gras and Meringue: Gently fold about one-third of the whipped egg whites into the chilled foie gras mixture to lighten it. Then, delicately fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

   ~5 min
6. 6

   Assemble and Cook: Spoon the foie gras mixture into lightly greased ramekins, filling them about two-thirds full. Place the ramekins on a baking tray. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until puffed and lightly golden. Alternatively, for a more controlled char, you can use a kitchen torch.

   ~20 min
7. 7

   Serve: Carefully remove the 'soufflés' from the oven. Spoon a small amount of the cooled cherry compote onto the side of each ramekin. Drizzle generously with the warm Banyuls glaze.

   ~2 min