Name: Seared Foie Gras Torchon with Charred Corn Panna Cotta, Smoked Plum Gastrique, and Toasted Brioche 'Dust'
Prep time: 1 h
Cook time: 1 h
Total time: 6 h
Yield: 4 servings
Cuisine: French
Ingredients: 250g (9 oz) ripe Italian prune plums, halved and pitted; 40g (2 tablespoons) granulated sugar, plus more to taste; 60ml (1/4 cup) high-quality red wine vinegar; 60ml (1/4 cup) water; 15g (1 tablespoon) unsalted butter, cold, cut into cubes; Small handful of applewood or cherrywood smoking chips (for cold smoking); 2 large ears fresh sweet corn, shucked (about 300g / 10.5 oz kernels); 200ml (3/4 cup + 1 tablespoon) heavy cream (minimum 36% milk fat); 100ml (scant 1/2 cup) whole milk; 30g (2 tablespoons) granulated sugar; 2.5g (1/2 teaspoon) Diamond Crystal kosher salt; 2 gold leaf gelatin sheets (approx. 4g total, 200 Bloom); 2 slices good quality brioche bread, day-old preferred; 15g (1 tablespoon) unsalted butter; Pinch of fine sea salt; 150-200g (5-7 oz) high-quality prepared foie gras torchon, chilled; Flaky sea salt (e.g., Maldon); Freshly ground white pepper

Magic Sous

Seared Foie Gras Torchon with Charred Corn Panna Cotta, Smoked Plum Gastrique, and Toasted Brioche 'Dust' — Magic Sous