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Frozen cherimoya with foie gras marinated in miso, candied sesame seeds and yarrowmon


For the foie gras
Mix the sake, mirin, miso and sugar in a container. Clean the foie gras, place in the container and leave to marinate for an hour. Remove, drain and dry well. Cut into 4 pieces and place in milk at a temperature of 30ºC / 86ºF for 12 hours, removing as much fat as possible. Take the pieces of foie gras out of the milk and press to remove any remaining blood and any excess fat. Finally, place the duck stock in the Roner at about 60ºC / 140ºF and insert the 4 pieces of foie gras but without using a vacuum pack. The cooking time will depend on the quality of the foie gras but it will probably need about 3 hours to become firm. Remove and cut.

For the cherimoya ice cream
Mix the cherimoya flesh in the Thermomix with the plain yogurt and cream. Transfer the mixture to a Pacojet beaker and freeze for a minimum of 24 hours. Just before serving, remove from the freezer and process in the Pacojet.

For the candied sesame seeds
Place the sugar in an electric pan and heat until a pale caramel color. Add the sesame seeds and stir briskly to coat all the seeds. Add the salted butter and turn out on a silicon sheet. Separate the seeds as much as possible while still warm. Keep in a dry place.

Spanish recipe: Frozen cherimoya with foie gras marinated in miso, candied sesame seeds and yarrow. Photo by: Toya Legido/©ICEX.


Place a piece of foie gras on a plate and top with a quenelle of cherimoya ice cream. Add a few pieces of candied sesame seeds and decorate with some yarrow leaves. 

Chef's Remark:

"Foie gras has traditionally been served with fruit. Here the cherimoya ice cream makes an ideal partner."
Preparation by: Dani García

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