Foie Gras Parfait

cbiel12

Hi all,

I am making the Foie Gras Parfait for a dinner party this Thursday.

I am going to be doing a majority of the dinner parties prep on tuesday.

The chefsteps recipe says ganache can be stored vac sealed for up to a week. Next Line states that the edges will oxidize but center should be fine.

If I vac sealed the ganache on tuesday would it be fine to squeeze it out of bag into mason jars on Wednesday Night in preparation for adding gelee.

Only thing I am concerned with vacuum sealing the ganache is that once set it will be hard to transfer cleanly into mason jars.

Any thoughts/Ideas?

Thanks in advance!

lfmichaud

I would pour it in the mason jars and put the gelee on as soon as it is cold. It will "seal" it for a few days. The parfait conserve very well under vacuum but you wont be able to transfer it cleanly into the jars. Think more of it as a pastry bag. I often use it that way with a pastry tip for amuse bouche.