Foie gras “ganache” with its red pepper and raspberry gazpacho

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Foie gras ganache


    • Foie gras - 250 g
    • Chicken broth - 100 g
    • Salt and pepper
    Slice the foie gras into small pieces. Bring the stock to the boil. Pour over the foie gras and blend until smooth. Season with salt and pepper. Sieve through a chinois. Set aside to rest in a refrigerator.
  2. Gazpacho


    • Frozen vegetable purée 100% : Red pepper - 1,5 dl
    • Frozen fruit purée 100% : Raspberry - 0,35 dl
    • Verbena - 2
    • Salt
    • Date brioche
    Mix the gazpacho ingredients. Sieve through a chinois.
    Place a quenelle of foie "ganache" on a flat plate or in a ramequin. Pour the gazpacho around it. Serve with a slice of date brioche.

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