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

Instructions

1. 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. 2

   **Make the Horseradish Panna Cotta**:

3. 3

   In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.

4. 4

   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.

5. 5

   Stir in the buttermilk, horseradish, and a pinch of salt. Pour into molds and refrigerate for at least 4 hours or until set.

6. 6

   **Cook the Foie Gras**:

7. 7

   Heat a non-stick skillet over medium-high heat until hot.

8. 8

   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.

9. 9

   **Assemble the Dish**:

10. 10

    On a serving plate, carefully unmold the horseradish panna cotta.

11. 11

    Place the seared foie gras atop the panna cotta.

12. 12

    Generously spoon the huckleberry jam over the foie gras and the plate.

13. 13

    Using a truffle slicer or a sharp knife, shave thin slices of the Alba white truffle over the top just before serving.