Jar of Foie Gras with mushrooms and Hazelnut Foam
Jar of Foie Gras with Mushrooms and Hazelnut Foam. Discover our recipe.
- Hazelnut foam:
- 1 1/2 of mushrooms
- 1 shallot
- 1 tablespoon of olive oil
- 1/4 bunch of parsley
- 1 tablespoon of hazelnut powder
- 1/2 cup of cream
- 2 tablespoons hazelnut oil
- scant 1/2 cup of milk 2 %
- 5 oz of cooked foie gras
- generous 1/2 cup of cream
- 1 2/3 tbsp of milk
- 2 eggs
- 3 yolks
Mix the foie gras, the milk and the cream (warm). Put the mix in a bowl with the yolks, the eggs and season.
Steam the cream 25 minutes at 185° or in a traditional oven at 200° for 20 minutes.
Clean the mushrooms and sauté them for 3 minutes with olive oil. Add the shallots, the parsley and the hazelnut powder.
Boil the milk and cream, remove from flame and add the hazelnut oil. Mix the cream to become a light foam.
Garnish your foie gras pot with the mushrooms and hazelnut foam.
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