Coffee Creation A collection of espresso based ultimate recipes

4 person(s)

Foie Gras Lollipop and Passion Fruit Coffee

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


  • 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


  • 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

Advised Grands crus

Indriya from India

Yannick Alléno

Le Meurice

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