Fried foie gras (Created by Robrecht Wolters )

Ingredients Preparation
20 to 25g Mycryo
150g star apples
one tablespoon of sugar
Melt 15g of Mycryo in a pan and add the apples, fry them on a moderate heat and sprinkle a spoonful of sugar over the apples, simmer until they are lightly caramelised.
4 slices of brioche bread
a few drops of orange blossom extract
2 tablespoons of fine sugar
Cut away the edges of the brioche and fry the brioche croutons until golden brown, sprinkle with sugar and caramelise, drain on a sheet of kitchen roll and dribble some orange blossom extract over them.
juices of 2 passion fruit Take the pulp out of the passion fruit and stir with a fork.
4 slices of foie gras of approx. 60g Sprinkle the remaining Mycryo over the foie gras and fry on a high heat while turning regularly, season with coarse salt and freshly ground pepper.

Finishing and presentation
Put the apples, foie gras and brioche on warm plates and spoon some of the passion fruit juice next to them, decorate the edge of the plate with the cacaonibs (2 teaspoons of cocoanibs).

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