Pressed foiegras with risotto, igs and dark red plum jelly

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Foiegras

    Ingredients

    • foie gras - 2 lobes
    • Salt - 11g
    • Pepper - 4g

    Remove the veins from the foiegras then season it with 11 g salt and 4g pepper per kilo.

    Put the baginto a shrink bag, poach it for 2 seconds in boiling water then cool it in iced water.

    Put the shrink bag in a vacuum-wrap bag then cook for 45 minutes at 65°C in the immersion heater.

    Store the foiegras in the refrigerator for several weeks.

  2. Fig risotto

    Ingredients

    • Frozen fruit purée 100% : Fig - 30g
    • Risotto - 200g
    • Onion - 1
    • Fresh liquid cream - As required
    • Olive oil - As required

    Fry the onions with the olive oil then  gently fry therice until translucent and wet with the light stock, cream and Boiron fig pureeuntil cooked to taste.

    In this step

    PuréeSurgelée_Figue-RVB-150dpi-697x697
    Frozen fruit purées
  3. Dark-red plum jelly

    Ingredients

    • Frozen fruit purée 100% : Dark-red plum - 125g
    • Water - 125g
    • dark red plum cream - 58g
    • Gelatine leave - 5

    Make the dark-red plum jelly, warm the dark red plum puree with water, dark-red plum cream and mix with the gelatine.

    Then pour into a Silpat and keep in the refrigerator before portioning to the required shape.

    Decoration:
    purple shiso
    borage shiso

    Assembly:
    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

    In this step

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