Foie gras lollipop and passion fruit coffee Foie gras lollipop and passion fruit coffee A delightful play on a childhood sweet where fun and sophistication meet in one meltingly sensuous bite 0

Foie gras lollipop and passion fruit coffee

A delightful play on a childhood sweet where fun and sophistication meet in one meltingly sensuous bite

Preparation (4 persons)

For the foie gras lollipop 

  • Roll the foie gras in plastic film, seasoning with salt and pepper. Close it tightly securing it.
  • Be careful not to leave any air in the bag.
  • Perforate it with a needle. Put the bag in a gastro tray (GN ), and steam it in the oven for 14 minutes at 80 ° C.
  • Roll it again and close both ends again well with string.
  • Cool in cold water, dry and wrap in foil.
  • Put the film bag in a bag and refrigerate.
  • It is best to keep it for 21 days in the refrigerator before serving so that the foie gras matures.
  • Cut the foie gras into pieces and add the cream and mix with a food processor for a foie gras "ointment".
  • Make round balls of 10gr and stick them on wooden skewers. Refrigerate.

For the frozen passion fruit and coffee

  • Put the gelatine leaves in cold water and wait until they soften.
  • In a saucepan, combine the pureed passion fruit, water and sugar and bring to a boil.
  • Add the ground coffee, cover with plastic wrap and let infuse for 10 minutes.
  • Put the mashed passion fruit through a seive and remove excess coffee.
  • Drain the gelatine leaves.
  • In a saucepan, add the gelatin to the passion fruit puree and let it melt.
  • Whisk and put it through the seive.
  • Cool on ice and cover with film.
  • Refrigerate for 1 night.
  • Melt jelly gently without boiling.
  • Carefully dip the lollipop three or four times in the mixture so that it can completely coat the foie gras.
  • Keep it cool until the jelly sets.

Yannick Alléno

Yannick Alléno

Restaurant: Le Meurice
1 1 1 19/20

http://www.yannick-alleno.com/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M-
Material
plastic film
1 needle
1 gastro tray
1 oven
string
foil
food processor
1 saucepan
1 sieve

Ingredients

For the foie gras lollipop

  • 250 g of deveined foie gras
  • 10 g of cream
  • coarse salt
  • black pepper

For the frozen passion fruit and coffee

  • 40 g of passion fruit puree
  • 30 g of water
  • 9 g of sugar
  • 3 g of coffee
  • 1 sheet of gelatine
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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