Cool Plates showcases dishes from across the country to help inspire chefs’ creativity. Pastry chef Chrysta Umberger soaks foie gras overnight in milk. She brings the liver and milk to a simmer, and then adds that mixture to egg yolks beaten with sugar and cooks them to make a crème anglaise. She strains the anglaise and then refrigerates it overnight to let the flavors meld. The next day she spins the mixture into ice cream, shapes it into quenelles and serves it on a bed of ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.