Nature Cacao & Cherry Foie gras
- Level:
-
Medium
The intense richness of foie gras requires just the right touch to balance it, and Chef Jacky has created pure harmony in this dish. As its name implies, Nature Fruitée Cacao Powder has a natural bitterness with fresh, fruity notes - the perfect foil for foie gras and an excellent choice to enhance the flavour of the cherries he uses.
- Conservation:
- Serve ASAP
Cacao Sablé
Used products: Cacao Sablé
-
10 gegg white
-
10 gicing sugar
-
10 gAll purpose flour
-
10 gbutter
Preparation: Cacao Sablé
- Mix all the dry ingredients
- Add the egg whites and blend again.
- Spread on the mould and bake at 160°C for 8 to 10 minutes.
Caramel
Used products: Caramel
-
25 gsugar
Preparation: Caramel
- Make a caramel with the sugar.
Deglazed cherries
Used products: Deglazed cherries
-
3 gfresh cherries
Preparation: Deglazed cherries
- Deglaze the fresh cherries with the cherry juice and the cacao powder
Assembly
Season and pan-fry the foie gras.
Boil port wine & raspberry vinegar with the elastie.
Plate the foie gras, cacao, port wine, pistachio & cherries
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