Hudson Valley Foie Gras with Alba White Truffle Horseradish Panna Cotta and Huckleberry Jam

This dish is a sumptuous showcase of textures and flavors. The rich foie gras paired with the delicate fragrance of white truffles complements the creamy panna cotta with a hint of horseradish and the sweet-tartness of huckleberry jam. Perfect for a special occasion!

Ingredients

For the Horseradish Panna Cotta:

• 1 cup heavy cream
• 1 cup buttermilk
• 2 teaspoons gelatin powder
• 3 tablespoons water
• 2 tablespoons prepared horseradish (adjust to taste)
• Salt to taste

For the Foie Gras:

• 1 pound Hudson Valley foie gras, sliced
• Salt and black pepper to taste
• Fresh Alba white truffle, for shaving
• Olive oil, for cooking

For the Huckleberry Jam:

• 1 cup fresh or frozen huckleberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• Pinch of salt

Cooking Instructions

1. Prepare the Huckleberry Jam: In a saucepan, combine huckleberries, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10-15 minutes). Set aside to cool.

2. Make the Horseradish Panna Cotta:

   • In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.
   • In a saucepan, heat the heavy cream until just simmering. Remove from heat, whisk in the bloomed gelatin until fully dissolved. Allow to cool slightly.
   • Stir in the buttermilk, horseradish, and a pinch of salt. Pour into molds and refrigerate for at least 4 hours or until set.

3. Cook the Foie Gras:

   • Heat a non-stick skillet over medium-high heat until hot.
   • Season the foie gras slices with salt and pepper. Sear for about 30 seconds to 1 minute on each side until golden and crispy. Remove from the pan and let it drain briefly on paper towels.

4. Assemble the Dish:

   • On a serving plate, carefully unmold the horseradish panna cotta.
   • Place the seared foie gras atop the panna cotta.
   • Generously spoon the huckleberry jam over the foie gras and the plate.
   • Using a truffle slicer or a sharp knife, shave thin slices of the Alba white truffle over the top just before serving.

Flavor Profile

This dish is an opulent harmony of flavors. The foie gras contributes a rich and buttery essence, which is beautifully enhanced by the earthy white truffles. The horseradish panna cotta adds a creamy, tangy contrast, while the huckleberry jam brings a burst of sweetness and acidity, tying all the elements together in a delightful celebration of taste.