Chic and simple to prepare, this delicious foie gras will delight with its sweet and savoury notes.
Ingredients – 4 servings
- 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.
- Heat the cranberry juice in a saucepan, add the sugar, 25g of beetroot and ginger coulis, then bind with the gelatine sheets.
- 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 !