RECIPE: Maple taffy and foie gras lollipop stuffed with lingonberry coulis

WATCH ABOVE: Quebec chef François-Emmanuel Nicol shares his fancy and delicious maple taffy and foie gras lollipops

MONTREAL — Young Quebec chef François-Emmanuel Nicol shared his fancy and delicious maple taffy and foie gras lollipops stuffed with lingonberry coulis recipe.

In the recipe, Nicol, a semi-finalist in this year’s S. Pellegrino Young Chef competition, featured local products such as maple syrup, foie gras and lingonberries.

Lingonberries are more known as redberries in Canada and can be found in Labrador and the Lower North Shore of Quebec.

Enjoy!

Ingredients

Lingonberry coulis
200g lingonberries
50g sugar
100ml water
200g foie gras
2g fine salt
1g black pepper
400ml maple syrup
clean snow

What you need

• Scale
• 1 small saucepan
• Hand blender
• Fine mesh strainer
• Cutting board
• Fork
• Pairing knife
• Sous-vide bag and sous-vide machine or a Ziploc bag
• Thermocirculator and its bath or a large saucepan
• Mixing bowl
• Whisk
• Piping bag
• 3oz hemispheric molds
• 1 medium saucepan
• Candy thermometer
• 12 small wood sticks

How to do it

Lingonberry coulis:

1. Combine water and sugar in a small saucepan and bring it to simmer.
2. Add the lingonberries and let stew for 20 minutes on low heat.
3. Blend into a coulis and pass it through a fine mesh strainer. The coulis must be thick. If it’s still liquid, bring it to simmer for 3 more minutes.
4. Set aside.

Fois gras lollipops:

1. Divide the foie gras with a fork. Cut it in large 2-inch cubes.
2. Put the foie gras in a sous-vide bag and add salt and pepper. Seal the bag. Cook it in a water bath at 57◦ C for 7 minutes. If you don’t have a thermocirculator, you can heat water in a large saucepan and cook the foie gras in a Ziploc bag. Verify the temperature with a thermometer. It must cook at 57◦ degrees.
3. Pass the foie gras through a fine mesh strainer.
4. Whip the foie gras with a whisk until it emulsifies. Check your seasoning.
5. Put the foie gras in a piping bag and fill the molds halfway up. Keep the piping bag and the remaining foie gras at room temperature.
6. Put around 5 ml. of lingonberry coulis in the middle of each half-filled mold.
7. Add a second layer of foie gras over the lingonberry coulis.
8. Refrigerate for at least 15 minutes.
9. Heat the maple syrup to 115◦ C/238◦ F in a medium saucepan.
10. Pour a small line of maple taffy over the snow.
11. Put a small wood stick into each lollipop.
12. Wrap maple taffy around lollipop.

Makes 12 lollipops.