Goose foie gras, acai, ivory white chocolate, summer truffle

Savoury recipe
Claus Weitbrecht

Claus Weitbrecht

Hotel Restaurant Talblick, Germany The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating tr...
  1. Jelly veil

    Boil the ingredients and pour over a baking tray covered by cling film. The obtained jelly is used to make a cylindrical veil.

  2. Goose foie gras mousse


    • Gelatine (sheet) - 4
    • Whipped cream - 200ml
    • Salt and pepper

    Reduce the port until it becomes syrupy. Add the chicken broth and bring to the boil. Add the goose liver and white chocolate as well as the previously bloomed and squeezed gelatine. When the ingredients have slightly mixed, make an emulsion using a blender. Cool down to 36°C, and then add the whipped cream. Season with salt and pepper.

  3. Presentation


    • Lavender sprigs

    Fill the jelly veils with the mousse using a piping bag and leave to cool. Decorate with strips of summer truffles, acai berries and lavender flowers.

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