1) Place your trimmed foie gras in the cutter along with the meat glaze, milk, eggs, egg yolks, port and season with the nutmeg and salt and pepper.
2) Mix for 30 seconds. Pass the mixture through a fine sieve. Pour the mixture in 6 ramekins.
3) Start your oven at 150'C (302'F).
4) Take a shallow oven dish and line it with a sheet of news paper (it will prevent the water to boil). Place your ramekins and pour some cold water into the tray. Bake for 1h30. The foie gras must have the texture of baked custard when done.
5) Heat up your lobster coulis and add the cream. Set aside.
Unmold your bake foie gras at the centre of a plate and pour a bit of lobster sauce around it. Repeat for each ramekins.
If you can afford it add a small bit of truffle julienne in the foie gras mixture.
I wish to tank Maitre Lucien Tendret for giving me the idea of this recipe when he created his famous "le gâteau de foies blonds de bresse served with a fresh water crayfish sauce".
credits photo : © A.F.Touch-cuisine
