Foie Gras with crusty gingerbread and balsamic strawberries
Rate this recipe
3.6/5
(13 Votes)
Ingredients
- 8 uncooked foie gras slices 1-2 oz each
- 1 gingerbread 5 oz
- 1 basket of strawberries
- scant 1 cup balsamic vinegar
- salt
- cream of balsamic vinegar
Details
Servings 4
Preparation
Step 1
Cut the gingerbread in slices and sear it for 20 minutes in the oven at 200° F.
Step 2
Cook the seasoned slices of foie gras with sea salt and pepper in a plancha (grill) for 1 minute on each side.
Step 3
Caramelize the fresh strawberries and add the balsamic vinegar.
Step 4
Garnish the dinner plate with the foie gras alternating with the gingerbread. Use the fresh stawberries, the cream and the balsamic vinegar to decorate the plate
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Chef Tips and Tricks
VIDEO: Chocolate Strawberry Braid
All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!
Ingredients
- 7-9 medium-sized strawberries
- 1 puff pastry
- 1 chocolate bar
- 1 egg yolk
- Almond slivers
- Powdered sugar
Method
- Preheat oven to 350°F.
- Cut the strawberries into halves.
- Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
- Place the bar of chocolate in the center, then top with a layer of strawberry halves.
- Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
- Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
- Sprinkle almond slivers on top.
- Bake for 20-22 minutes.
- Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
- Serve and enjoy!
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