CHRISTMAS Foie gras and Kampot pepper canneles

INGREDIENTS FOR 4 to 6 PERSONS

• 150g cooked foie gras terrine
• 50cl skimmed milk
• 200g flour
• 4 eggs (2 whole + 2 yolks)
• 60g butter
• 10cl sweet wine
• 5cl cognac or armagnac
• 1 pinch of 4spices blend
• 1 pinch of salt
• 1 pinch of Kampot pepper

METHOD 

1. Bring the milk, butter (cut into small pieces), the four-spice mixture and a little ground Sichuan pepper to a low boil.
2. Whisk the whole eggs and egg yolks with the flour. Add a little bit of salt.
3. Gradually pour hot milk over the previous mixture. You should get a smooth, lump-free mixture. Add the sweet white wine and the armagnac. Let the mixture cool down, then refrigerate for 2 hours (overnight - ideally).
4. Preheat your oven to 200 ° C. Cut your foie gras into large cubes. 
5. Lightly butter your cannelé molds (insist if they are not silicone ...), then fill each mold cavity halfway up. Place a cube of foie gras in each cannelé.
6. Bake for 10 minutes, then lower the temperature to 180 °. Leave to cook for another 30 minutes. Once cooked, let cool in the molds. You can serve them slightly warm, but the cannelés should be cool enough to be easily removed from the mold.
7. Enjoy as an aperitif with a sweet wine like Sauternes. You can also serve them as a starter with a salad of young shoots.

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