Pressed foiegras with risotto, igs and dark red plum jelly

Savoury recipe
Marc de Passorio

Marc de Passorio

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


    • 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


    • Frozen fruit purée 100% : Fig - 30g
    • Risotto - 200g
    • Onion - 1 p
    • Fresh liquid cream - pm
    • Stock - pm

    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.

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    Frozen fruit purées
  3. x


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

    Make the dark redplum jelly, warm the dark red plum puree with water, dark red plum cream andmix with the gelatine. Then pour into a Silpat and keep in the refrigeratorbefore portioning to the required shape.

    borage shiso

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

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