Foie gras, beetroot and ginger coulis and cranberry jelly, and coulis feather

  • October 2017

Chic and simple to prepare, this delicious foie gras will delight with its sweet and savoury notes.

Ingredients – 4 servings


  1. Using a spoon, press the block of foie gras into two ring moulds up to the 2cm level, then cover with cling film and refrigerate.
  2. Heat the cranberry juice in a saucepan, add the sugar, 25g of beetroot and ginger coulis, then bind with the gelatine sheets.
  3. Pour 1cm of jelly over the foie gras.
    Allow to set in the refrigerator.


  • Place half of the foie gras in the centre of each dish and decorate with a feather of beetroot and ginger coulis and yellow pepper and lemon thyme coulis.

Bon appétit !