Toast Foie Gras & Ruby

50 toasts (40 g per pc.)


Ingredients: Toast

  • 14.1 oz
    Bread toast

Preparation: Toast

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

Ingredients: Toast

  • 1.1 lb
    foie gras

Preparation: Toast

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

Preparation: Toast

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

Ingredients: Port Wine Jelly

  • 0.2 oz
    gelatin leaves

Preparation: Port Wine Jelly

Soften in cold water.

Ingredients: Port Wine Jelly

  • 8.1 oz
    port wine
  • 15.4 gr
  • 0.1 oz

Preparation: Port Wine Jelly

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

Ingredients: Fig Jam

  • 7.6 oz
    dried figs
  • 1.2 oz
    caster sugar
  • 0.1 oz
    lemon juice

Preparation: Fig Jam

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.