Foie gras with mango coulis and bresaola

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 500 g
    • White Balsamic vinegar - 2g
    • Gelatine (sheet) - 1
    • Gingerbread - 50g
    • foie gras - 130g
    • Pistachios - 15g
    • Pine kernels - 20g
    • Bresaola - 20g
    Cut the gingerbread into 3 mm slices and arrange it at the bottom of a stainless steel rectangle. Arrange the the half-cooked foie gras in the mould while adding the roasted nuts and kernels and thin slices of bresaola. Slightly heat the mango puree through to add the gelatin sheet and add the balsamic vinegar. Pour the jelly over the mounted cache.

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