Foie Gras Lollipop and Passion Fruit Coffee

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

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Here is what you need

Ingredients

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  • 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
  • sheet of gelatine
  • plastic film
  • needle
  • gastro tray
  • oven
  • string
  • foil
  • food processor
  • saucepan
  • sieve

Materials

  • plastic film
  • needle
  • gastro tray
  • oven
  • string
  • foil
  • food processor
  • saucepan
  • sieve

Let's make it!

  • 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Foie Gras Lollipop and Passion Fruit Coffee

  • Icon - Time -
  • Icon - Level Difficult

Materials

  • plastic film
  • needle
  • gastro tray
  • oven
  • string
  • foil
  • food processor
  • saucepan
  • sieve

Recommended Nespresso coffees

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
  • sheet of gelatine

Inspirations

Icon - Inspiration - Chef

Let's make it!

  • 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

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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