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The creamy texture, savory flavor, and overall versatility of our Foie Gras Ganache will delight foie experts and novices alike. It’s cooked sous vide and then blended with cream, sugar, salt, curing salt, and gelatin to create a well-balanced emulsion that works equally well as the centerpiece of a dish and as a garnish.Your lobe of foie gras probably won’t have the same weight as ours. To adjust the recipe, click “Edit Scale &amp; Units,” then simply click the “750 g” beside the first ingredient and type in the weight of your own lobe. All of the other ingredients will automatically adjust.We love serving this ganache on <a href="/recipes/baguette-crisps">baguette crisps</a>, with <a href="/recipes/foie-gras-rocher">chocolate</a>, or as a component of savory dishes. Try pairing it with high-acid ingredients like <a href="/recipes/foie-gras-parfait">pomegranate and mustard</a>. No matter how you use it, always serve it at room temperature—it tends to turn waxy when cool.