90g foie fat
Combine the isomalt, glucose, sucro and salt in a pot and cook to 160 degrees C. In a separate pot warm the foie gras fat with the glice to 50 degrees C. When both liquids are at their appropriate temperatures, whisk the fat slowly into the hot sugar. Be careful, sputtering will occur. An emulsion will be created and the result will be a foie gras caramel. Pour the hot sugar on a silpat to cool. When the sugar is cold, grind it into a fine powder and sift it to remove large particles.
Use the foie gras sugar in a cotton candy maker or go to Japan and scour the local markets for the cotton candy maker that can use whole chunks of candy. If you get one of these, there is no need to grind the sugar, just break into chunks large enough to fit in the opening.
This recipe is both an extrapolation and modification of Ferran Adria’s olive oil spiral. The technique in making the sugar is the same, though he then pulls and coils the sugar rather than letting it cool and grinding it.
Also, this recipe works with any number of fats from bacon to pistachio oil so let your imagination run wild.