Ingredients – 4 servings

• 1 small lobe of foie gras
• 1 bottle of Banyuls wine
• 1 orange
• 12g roasted and ground cocoa beans
• 150g coconut milk
• 50g whipping cream
• 7g cocoa
• 5g sugar
• 1g Espelette pepper
• Salt and citric acid
• 2 gelatine sheets
• Chilli Crayon de Coulis
• Pumpkin and Sage Crayon de Coulis

Method

• Pour a thin layer of this mixture
• Cut the foie gras lobe in half and devein.
• Bring the Banyuls wine to the boil with the zest of half an orange and the cocoa grounds, and then flambé.
• Submerge the foie gras in the Banyuls wine mixture. Cover with cling film and stand for 10 minutes.
• Place the foie gras in a food ring and weigh down for three hours.
• Mix together the coconut milk and cream, then add the sugar and cocoa. Season with Espelette pepper, salt and citric acid and then bind with the gelatine.
• Pour a thin layer of this mixture onto each portion of foie gras and leave to rest.

Plating

• Place a slice of foie gras in two halves on the plate.
  Decorate with a slalom of Chilli coulis, and punctuate with a few drops of Pumpkin and Sage coulis.

Enjoy!