French Cherry Foie Gras

Overview

Today's French meal uses molecular gastronomy to wrap the sweet and sour cherry puree outside of the delicate foie gras, making it look like a cherry. The red sparkling color is so attractive! But the preparation method of this feast is not simple. It uses high-quality French foie gras as the main ingredient. After 28 hours of careful cooking, the foie gras is soft and delicate. It is paired with specially brewed cherry puree, which is sweet in the mouth and slightly drunk.

Tags

• hot dishes
• french cuisine
• summer recipes
• lunch
• apple bars
• brandy
• caramel walnuts
• champagne caviar
• cherry puree
• coconut chocolate
• cracked black pepper
• foie gras
• rum
• sea salt

Ingredients

Steps

1. 1 Take out the foie gras that has been soaked in milk for eight hours, add sea salt, cracked black pepper, brandy, and rum and marinate for 12 hours.

   

2. 2 Vacuum-pack the marinated foie gras and boil it in 55-degree constant-temperature water for 30 minutes.

   

3. 3 Filter the cooked foie gras, stir evenly, squeeze it into a mold, wrap it in plastic wrap, and put it in the refrigerator for 8 hours.

   

4. 4 Take out the foie gras balls, place them in liquid nitrogen for five seconds, then wrap them in cherry puree, put them on a plate and garnish with chocolate, caramel walnuts, apple strips, and caviar! (Cherry puree is made from cherry jam, glucose syrup and gel tablets)