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

Instructions

  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.

Plating

  • 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 !