Caramelized foie gras ice cream over vinegar sponge cake

Perfecto Caramelizado de Foie Gras con Bizcocho de Vinagre
Cenador de Amós
Chef: Jesús Sánchez
Country: España
City: 39793 Villaverde de Pontones (Cantabria).
Address: Pl. del Sol. s/n.
(+34) 942508243.

Jesús is a chef that has exalted foie gras to new heights. His grilled duck liver with a spattering of coffee marmalade and grape soup is already famous. Completing the circle, he offers us an original and technological way of presenting this appetizer that is a symbiosis of mousse and terrine. It goes by the name caramelized duck liver ice cream over a vinegar sponge cake. The foie gras, playing the role of body and soul here, is situated between a sweet layer above and an acidic base. It offers two complementary textures: creamy and crispy. The lure of the muscatel gelatin, a floral garden in itself, opens up a world of colorful, olfactory, and flavorful sensations.

The Recipe

Ice cream

  • 600g fresh duck liver
  • 800ml milk
  • 300g liver in cubes
  • 9g alginate
  • Brandy
  • Pepper
  • Salt


Warm the duck liver to 40°C. Cut the liver into six pieces to later be passed through a sieve.
In a saucepan, infuse the milk with the pepper and a few drops of aged brandy.
Obtain a paste by passing the liver through a sieve at the adequate temperature. This is the paste that is later mixed with the warm milk mixture – never heat past 80°C –, add the alginate and blend until it has a creamy consistency.
Cut the rest of the liver into half-centimeter cubes.
Heat a frying pan until very hot and add the liver cubes. Heat them and drain the fat. With the help of a round spatula combine them with the previous mixture.


Olive sponge cake

  • 100g black olive puree
  • 20g sugar
  • 40g flour
  • 3 egg yolks
  • 2 egg whites


Whip the egg yolks with the sugar and flour, adding in the olive puree and then the already whipped egg whites. Spread the mixture into a mold and bake at 180°C for six minutes.

At the base of a cylindrical mold place the olive sponge cake covered by a balsamic vinegar reduction, then fill the rest of the mold with the previously prepared dough mixture and set aside for the next day.



  • Raspberry soup
  • Extra virgin olive oil
  • Vinegar reduction
  • Pansies
  • Carnations
  • Begonia
  • Lobelia
  • Lilac
  • Arugula
  • Red chard
  • Mizuna salad


Prepare the vinaigrette with the raspberry, olive oil, and balsamic reduction. Pour it into a circle and place the flowers and herbs on top.

Ochoa muscatel gelatin

  • 3/4 liter Ochoa muscatel
  • 4 gelatin leaves



Prepare a traditional gelatin.

Remove the mold from the mold cylinder, warm it in the oven, caramelize with brown sugar, and finish by seasoning it with Maldon salt.