Foie Gras Trilogy
by Administrate 僾刈①苼
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. First mix foie gras, milk, whipped cream, egg yolk, Remy Brandy, salt and black pepper, filter, pour blueberry sauce into the bottom of the bottle, pour the filtered foie gras, put it in the steamer and steam for 35 minutes, put Cool, add a red plum
2. Carve a circle on the raw foie gras with an engraving mold, wrap it in mayonnaise, and then wrap it in ginger bread, fry it, put a jasmine ice cream, and shake a ball of sugar with Isomalt
3. Remove the tendons of the foie gras, add sea salt, wine, Remy Martin, salt and black pepper, steam for 45 minutes, let cool, and carve a round
4. Wrap the engraved cooked foie gras in tin foil, pour the passion fruit juice, and finally put a little bit of side dishes on top
