Recipies
Foie Gras with sweet wine and Fig jelly
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50min
Easy
6
Ingredients
80 g foie gras (possibly with truffles)
6 slices of gingerbread
2 fresh figs
2 dl of sweet white wine
3 sheets of gelatine (2 g/leaf)
Sprig of rosemary
6 edible violets (optional)
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Preparation
1
Soak the gelatine leaves in cold water. Pour the sweet white wine into a saucepan and heat. Squeeze the gelatine sheets and let them melt in the warm liquid.
2
Pour into a deep dish and leave to set in the fridge. You can do this a day in advance.
3
Cut out circles from the gingerbread and toast them in the toaster (or oven).
4
Cut thin slices of foie gras.
5
Cut the figs into thin slices and cut them into the shape of the foie gras.
6
Cut slices of the same size from the jelly.
7
Place the foie gras on the toast. Place a slice of fig and a piece of jelly on top. Garnish with a sprig of rosemary (and an edible flower).
Recipe from our partner blogger @hap_en_tap