Foie gras “ganache” with its yellow pepper and passion fruit gazpachoSavoury recipe
- foie gras - 250g
- Chicken broth - 100g
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.
- Frozen fruit purée 100% : Passion fruit - 35 g
- Verbena - 2
- Date brioche
Mix the gazpacho ingredients. Sieve through a chinois.
In this step
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.