Toast Foie Gras & Ruby

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Callebaut® ingredients

Toast

IngredientsPreparation
  • 400g
    Bread toast

Cut out round shapes of 4 cm diameter. Toast in hot pan.

  • 500g
    foie gras


Cut out round shapes of 3 cm diameter. Leave to rest in
fridge at 4°C.
 

Crystallise. Layer at 2 mm thick. Cut out round shapes
of 4 cm diameter. Leave to set in fridge at 12°C.
 

Once chocolate is set, reserve discs at room temperature.

Port Wine Jelly

IngredientsPreparation
  • 6g
    gelatin leaves

Soften in cold water.

  • 230g
    port wine
  • 1g
    salt
  • 2g
    pepper

Add. Pour jelly in jars to cover foie gras toast. Refrigerate.

Pour onto plate with 4 edges. Refrigerate at 4°C.
Cut small squares after 2 hours.
Reserve in fridge at 4°C.
 

Fig Jam

IngredientsPreparation
  • 215g
    dried figs
  • 33g
    caster sugar
  • 4g
    lemon juice


Bring to simmer in saucepan over medium-low heat while
stirring. Cover and simmer over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.