Sage Funnel Cake with Foie Gras & Butternut Squash Ice Cream
Bryce Gilmore, Barley Swine, Austin, Texas / March 2012
For 20 servings
• 2 cups plus 2 Tbsps. heavy cream
• 1 3/4 cups granulated sugar
• 1 cup maple syrup
• 7 3/4 Tbsps. unsalted butter
• 5 Tbsps. maltodextrin
Heat cream, sugar, syrup, and butter in a saucepan until candy thermometer registers 234°F; pour out onto baking sheet lined with nonstick baking pad; cool until hardened.
Place 3/4 cup plus 2 Tbsps. in a processor with maltodextrin; pulse to a powder; reserve in refrigerator.
Butternut squash ice cream:
• 4 cups heavy cream
• 2 cups whole milk
• 2 cups granulated sugar
• 2 cups roasted squash
• 1 vanilla bean, split in half lengthwise and seeds scraped
• 2 Ceylon cinnamon sticks
• 5 whole allspice
• 2 whole cloves
• 2 star anise
• 12 lg. egg yolks
• 1 tsp. salt
Bring cream, milk, 1 cup sugar, squash, vanilla bean and seeds, cinnamon, allspice, cloves, and star anise to a boil in large saucepan; whisk egg yolks and remaining 1 cup sugar in a bowl; gradually add a little cream mixture to egg mixture, whisking constantly; whisk tempered egg mixture back into hot cream mixture in saucepan; reduce heat to low; cook, whisking constantly, until slightly thickened; remove from heat; stir in salt; strain through fine chinois into a bowl; cover with plastic wrap, pressing directly onto surface; refrigerate overnight.
Place custard in ice cream maker; process according to manufacturer’s directions; place ice cream in airtight container; cover; freeze.
Funnel cake batter:
• 5 cups cake flour
• 6 Tbsps. confectioners’ sugar
• 2 tsps. baking powder
• 1/2 tsp. salt
• 3 cups whole milk
• 4 lg. eggs
• 1/2 cup sage, finely chopped
• 1/4 cup rosemary, finely chopped
• 2 Tbsps. melted duck fat
Whisk flour, sugar, baking powder, and salt in a bowl; reserve.
Whisk milk and eggs in another bowl; stir in dry ingredients and herbs; add duck fat; mix well; cover with plastic wrap; reserve.
• 2 cups walnuts
• 4 dried chipotles
• canola oil (for frying)
• 1 lobe foie gras, cut into 1 oz. portions
Heat a grill to high.
Place nuts and chipotles in a saucepan; cover with water; bring to a boil; remove from heat; place in a blender; blend well; strain through fine chinois into a bowl; cool; reserve.
Heat oil in deep fryer to 350°F.
Place funnel cake batter in pastry bag fitted with small round tip; pipe batter into oil, running back and forth to make loose crisscross patterned rounds; cook, turning occasionally, until crispy and brown; remove funnel cakes with a spider; place on paper towels to drain; repeat process until batter is used up; reserve (keep warm).
Heat a grill; season foie gras; grill on each side until softened; remove from grill; reserve (keep warm).
To serve, spread walnut/chile butter down center of each plate; tear funnel cake into pieces to fit plate; place on top of butter; place a piece of foie gras on top of funnel cake; top with a quenelle of squash ice cream; garnish with maple snow.
What to drink: Château Guiraud 2003