Foie Gras Foam (served warm)
| Olive oil | 0.050 l |
| Shallots, chopped, 3 mm | 0.050 kg |
| Foie gras | 0.150 kg |
| Sauternes (sweet wine) | 0.050 l |
| Full cream 35% | 0.250 l |
| Salt | 0.005 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Kisag / iSi disposable gas cartridges | 1.0 St |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Cook the shallots in the olive oil until they become transparent. Add the fois gras and stir briefly
• Deglaze with Sauternes and add the full cream
• Let it cook briefly. Reduce everything to a fine purée. Season with salt and pepper
• Then finely filter the mix and put it in a siphon
• Add the gas cartridge. Shake energetically and place in a bain-marie at 65 –70 °C
• If necessary, use a second gas cartridge
Suggestion:
• Depending on your taste, enhance it with a little cognac or fois gras spices
• It’s not a question of a recipe…you decide if you want to use the fois gras
.
| Nutritional values | per 100 ml |
|---|---|
| Energy | 1398 kJ |
| Energy | 334 kcal |
| Fat | 33 g |
| - of which saturates | 14 g |
| Carbohydrates | 3.2 g |
| - of which sugar | 2.2 g |
| Fibre | 0.0 g |
| Protein | 7.2 g |
| Salt | 1.5 g |
| Allergens | Contains |
|---|---|
| Milk | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.