Pressed foiegras with risotto, igs and dark red plum jelly
Savoury recipe
-
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.
-
Fig risotto
Ingredients
- Frozen fruit purée 100% : Violet 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
Frozen fruit purées -
Dark-red plum jelly
Ingredients
- Frozen fruit purée 100% : Dark-red plum - 125g
- Water - 125g
- Dark plum liqueur - 58g
- Gelatine (sheet) - 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 shisoAssembly:
Presentation:in shot glass or in a plate, depending on your wishes and inspirationIn this step
Frozen fruit purées
