Toast Foie Gras & Ruby
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Recipe components
Callebaut® ingredients
Toast
Ingredients | Preparation |
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| Cut out round shapes of 4 cm diameter. Toast in hot pan. |
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Crystallise. Layer at 2 mm thick. Cut out round shapes | |
Once chocolate is set, reserve discs at room temperature. |
Port Wine Jelly
Ingredients | Preparation |
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| Soften in cold water. |
| Add. Pour jelly in jars to cover foie gras toast. Refrigerate. |
Pour onto plate with 4 edges. Refrigerate at 4°C. |
Fig Jam
Ingredients | Preparation |
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Cool down in fridge at 4°C. Cover jam with foil. |