Tartare with black caviar and foie gras ice cream

Описание: Ingredients:
For the foie gras ice cream:
Foie gras, 200 g
Cream (30-35%), 200 ml
Milk, 100 ml
2 egg yolks
Cane sugar, 1-2 tbsp
Salt, pepper
A little brandy (optional)

For the jam:
Blueberries, 500 g
Sugar, 200 g
White wine / champagne, 100 ml

For the tartare:
Marbled beef / Wagyu meat, 200 g
Shallot, 1 piece
Gherkins, 5-10 pieces
Capers, 1 tsp
Dijon mustard, 1 tsp
2 egg yolks
Worcestershire sauce, 2 tsp
Freshly ground black pepper
Tabasco, 1 tsp

Additionally:
Brioche
Rendered fat from foie gras
Black caviar

Instructions:
1. In a saucepan, heat the cream and milk. In a bowl, whisk the egg yolks with cane sugar, then gradually pour in the cream and milk mixture. After that, pour everything back into the saucepan and simmer over low heat until thickened (like custard, 82-84 °C).
2. Cut the foie gras and sear it in a pan (to release excess fat, but do not overcook), then transfer to a blender, add salt, pepper, brandy, and the milk-cream mixture. Blend until smooth, then pour everything into an ice cream maker and churn according to the program.
3. Combine the blueberries with sugar and wine in a saucepan and cook until it reaches a jam-like consistency, then blend until smooth.
4. For the tartare, finely chop all the ingredients and mix them in a bowl. Use a pastry ring to cut a circle from the brioche. Dip both sides in the leftover rendered fat from the foie gras and sauté until golden brown.
5. Assemble the tartare: place the brioche in the pastry ring, top with tartare, and finish with black caviar.
6. On a plate, place the jam, and top with foie gras ice cream.

Enjoy your meal!