Foie gras panacotta recipe by chef Damien Audusseau

A gourmet creation made with the Maé silicone mat, blending finesse, texture, and balanced flavors

Chef Damien Audusseau shares his exclusive foie gras panacotta recipe, specially designed for gastronomy professionals. Made using our Maé silicone mat (Ref. 003137), this refined preparation combines the rich creaminess of raw and terrine foie gras with the softness of delicately whipped and flavored cream.

This complete recipe consists of three complementary elements: the foie gras panacotta, a tangy thyme gel adding freshness and lightness, and a crispy cep crumble with woody flavors. Each component is carefully crafted to ensure perfect harmony on the palate.

Calibrated for 8 servings, this recipe highlights the technical expertise required to create a gastronomic dish that is both elegant and innovative, ideal for enriching the menus of restaurants, caterers, or upscale events. Controlled cooking, use of noble ingredients, and careful presentation thanks to the Maé silicone mat make it a reliable choice to impress discerning clientele.

 

Step 1: Panacotta

Ingredients:

• 200g raw foie gras
• 100g foie gras terrine
• 60 cl cream
• 20 cl mushroom dashi
• 8 sheets of gelatin
• 3 cl Cognac
• 1 cl sherry vinegar
• Salt, freshly ground pepper

Method:

Soften the gelatin sheets in cold water. Lightly whip the cream. Heat the mushroom dashi and add the drained gelatin. In a blender, combine the two types of foie gras cut into cubes, the dashi, Cognac, and vinegar. Blend and adjust seasoning. Transfer to a bowl and gently fold in the whipped cream. Pour into the Maé mold and place in the freezer. Unmold once fully set in the freezer. Cut to desired dimensions and allow to temper before serving.

Step 2: Thyme Gel

Ingredients:

• 100g white wine vinegar
• 25g sugar
• 5g dried thyme
• 5g agar agar

Method:

Bring the vinegar to a boil with the sugar and thyme. Remove from heat and let infuse. Strain through a sieve. Bring back to a boil and add agar agar. Let set, blend, and place in a pipette.

Step 3: Cep Crumble

Ingredients (for a frame, 500g for a gutter, 40g for an individual portion):

• 100g hazelnut powder
• 90g butter
• 100g blond sugar
• 100g flour
• 6g fleur de sel
• A pinch of activated charcoal powder
• 20g cep powder
• 5g Baharat spices

Method:

Mix all ingredients and bake on a sheet for 15 minutes at 170°C.

Plating and assembly

Place the portioned panacotta on a plate. Add the crumble, then finish with a few drops of thyme gel. You can add a little beetroot powder as a finishing touch.

Ingredients

Equipment and ustensils

• Silicone chocolate bar mould

Recipe steps

• Step 1: Panacotta

• Step 2: Thyme Gel

• Step 3: Cep Crumble

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