Foie Gras Lollipop and Passion Fruit Coffee

Here is what you need

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