Cold as Ice Souvignier Gris Eiswein

Ingredients

• 300 gFoie gras (ready to cook)
• 2 piecesShallots
• 150 gCold butter
• 50 mlHeavy cream
• 40 gApricot purée
• 1 tspSalt
• 0,5 tspPink peppercorns
• 4 slicesBrioche

Preparation

1. 1Remove any veins from the foie gras and cut into roughly two-centimeter cubes.
2. 2Finely dice the shallots and sweat them in a pan with a little butter until translucent without taking on color.
3. 3Add the apricot purée and warm briefly with the shallots over medium heat.
4. 4Sear the liver cubes briefly in the pan on all sides; they should remain pink in the center.
5. 5Place the liver, shallots, cream, and spices into a high-powered blender and purée until smooth.
6. 6Add the cold butter piece by piece while blending into the warm mixture until a smooth emulsion is formed.
7. 7Pass the mixture through a fine-mesh sieve to achieve a particularly delicate texture.
8. 8Fill the parfait into small glasses and let set in the refrigerator for at least four hours.
9. 9Before serving, toast the brioche slices in a pan until golden brown and cut diagonally.