Name: French Cherry Foie Gras
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Foie gras; Some Cherry Fruit Puree; Some Coconut Chocolate; Some Caramelized Walnuts; Some Champagne caviar; Some Apple sticks; Some rum; Some Brandy; Some Crushed black pepper; Some sea salt

French Cherry Foie Gras

by Meal

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Today’s French meal uses molecular cuisine to wrap the sweet and sour cherry fruit puree outside of the delicate foie gras, making it look like a cherry. The red is so attractive! But the method of making this big meal is not simple. Using the finest French foie gras as the main ingredient, after 28 hours of meticulous cooking, the foie gras is soft and delicate, and it is paired with specially boiled cherry fruit puree. The entrance is sweet and the taste is slightly drunk. "

French Cherry Foie Gras

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

2. Vacuum package the marinated foie gras and boil it in 55°C constant temperature water for 30 minutes.

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

4. Take out the foie gras balls, put them in liquid nitrogen for five seconds, then coat with cherry fruit puree, serve on a plate and add chocolate, caramelized walnuts, apple sticks, and caviar to garnish! (Cherry fruit puree is made from cherry sauce, glucose syrup and gel slices)

Tips:
1. When boiling the foie gras, the water must be kept at a constant temperature to ensure that the foie gras is evenly heated.
2. After putting the foie gras into the mold, shake the mold a few times to remove the air inside.