Foie gras “ganache” with its yellow pepper and passion fruit gazpacho

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Ganache


    • foie gras - 250g
    • Chicken broth - 100g
    • Salt
    • 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. Gaspacho


    • Frozen fruit purée 100% : Passion fruit - 35 g
    • Verbena - 2
    • Salt
    • Date brioche

    Mix the gazpacho ingredients. Sieve through a chinois.

    In this step

  3. Finishing

    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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