Foie gras with morello cherry jelly, like a love apple

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • Frozen fruit purée, sugar added : Morello cherry - 1000 g
    • jam gelling - 130 g
    • Sugar cane syrup - 100 g
    • Gelatine (sheet) - 5 g

    Boil Morello cherry puree with sugar cane syrup.

    Add the jam sugar, return to a boil then add the softened gelatine leaves softened in cold water and dried.
    Strainand set aside to chill (to reheat the jelly, put in a pan, bring to slight boiland then let sit, glaze at +/- 50° C).

    In this step


    Makearound 12 g of little foie gras balls and stick a toothpick in each.  

    Putin freezer.

    Dependingon your needs, glaze balls in melted and room-temperature jelly at +/- 50°C twotimes.

    Placeon bed of grilled, chopped almonds, let absorb.

    Atserving time, decorate the plate with grilled, chopped almonds, then place thelove apples.

    Servevery chilled.

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