Français
Italiano
Deutsch
Lost Panettone with Truffled Foie Gras Sautéed
4
Convives
20
Préparation (min.)
10
Cuisson (min.)
Ingrédients
- 1 panettone of 500 g
- Semi-cooked truffle foie gras 7% Plantin
- 20 cl of whole liquid cream
- 3 eggs
- 50 g of light brown sugar
- 30 g of butter
- 1 tbsp of rum (optional)
- Pink Himalayan salt with truffle Plantin
Golden Lost Panettone, Delicate Glimmer of Sautéed Truffle Foie Gras
This dish is based on a subtle contrast between a slightly lost panettone and sautéed truffle foie gras, both delicate and melting. The warmth of the golden brioche reveals the full aromatic richness of the truffle, creating an elegant and well-balanced alliance.
In the spirit of Plantin, this composition highlights the accuracy of flavors and the precision of gestures, offering a generous, warm, and decidedly gourmet starter.
In the spirit of Plantin, this composition highlights the accuracy of flavors and the precision of gestures, offering a generous, warm, and decidedly gourmet starter.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Lost Panettone
In a mixing bowl, whisk the liquid cream with the eggs, sugar, a pinch of salt, and rum. Cut the panettone into slices about 2 cm thick. Heat a large skillet with 15 g of butter. Dip each slice of panettone into the cream-egg mixture so that it absorbs slightly, then brown each side for 1 to 2 minutes until a nice golden color is achieved. Keep warm.
Sauté the Truffled Foie Gras
Carefully open the can of truffled foie gras from Plantin. Heat a small non-stick skillet without any additional fat, then add extra virgin olive oil. Cut medallions of foie gras about 1.5 cm thick and sauté them for 30 to 40 seconds on each side only to keep the center perfectly tender.
Assemble and Plate
Place a warm slice of lost panettone, then a sautéed truffled foie gras medallion on top. Finish with a pinch of fleur de sel and a twist of the pepper mill. Optionally, add a few slices of black truffle to enhance the aroma.
Astuce(s) du Chef Plantin
- Take the truffled foie gras out 10 minutes in advance so that it reaches room temperature before cooking.
- Do not exceed 1 minute of cooking in total for each medallion of foie gras, in order to preserve its creamy texture and truffle aroma.
- Serve the lost panettone while still warm, just golden, accompanied by red fruits or a light coulis: the warm-cold contrast highlights the truffled foie gras.
Pour aller plus loin
Can panettone be used in a savory recipe?
Yes, panettone can be used in savory recipes. Its soft texture and slight sweetness create an interesting contrast with ingredients like foie gras or truffle.
How to successfully cook pan-seared foie gras?
To successfully cook pan-seared foie gras, it is advisable to quickly sear the slices in a very hot pan for about 30 seconds to 1 minute on each side, so that it remains melting.
Why pair foie gras and truffle?
Foie gras and truffle are two iconic products of French gastronomy. Their pairing achieves a balance between richness, creaminess, and earthy aromas.
Can lost panettone be prepared in advance?
It is best to prepare lost panettone at the last moment to maintain its crispy texture on the outside and soft texture on the inside.
