Foie Gras Lollipop and Passion Fruit Coffee
A delightful play on a childhood sweet where fun and sophistication meet in one meltingly sensuous bite
-
Difficult
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
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Foie Gras Lollipop and Passion Fruit Coffee
- -
- 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
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