Foie gras marbled with cocoa, passion fruit jelly and chocolate ganache

Salted butter caramel Spheres

4 pers

1 h

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LIST OF INGREDIENTS

Foie gras

500 to 600 g lobe of foie gras

30 g cocoa

10 cl Pineau des Charentes

7 g table salt

1 g pepper

Passion fruit coulis

1/2 litre passion fruit juice

2 passion fruits

6 gelatine leaves

Chocolate ganache

100 g dark chocolate

100 g double cream

10 g honey

Espelette chilli pepper

Presentation

150 g chopped pistachios

150 g chopped hazelnuts

Salted butter caramel Spheres

Shiso shoots

Step 1

To prepare the foie gras

Season the foie gras with Pineau, salt and pepper and marinate for 2 hours.

Wrap in cling film and cook to 57°C through the core on the probe.

When cold, spread the foie gras on a sheet and sprinkle with cocoa powder using a fine sieve. Place in a small rectangular pastry frame with film on top and bottom, press and leave to rest for 24 h.

Step 2

To prepare the passion fruit coulis

Soften gelatine in water. Heat the passion fruit juice, add the gelatine and fruit pulp. Pour the mixture into the bottom of the plates and leave to set.

Step 3

To prepare the ganache

Heat the cream and honey and pour over the chocolate. Add the Espelette pepper and stir. Fill a piping bag with the mixture and set aside.

Step 4

Presentation

Cut fingers of foie gras and coat with the hazelnut and pistachio crumb mixture. Arrange them in the centre of the plates. Decorate with a few dots of ganache, some shiso shoots and two salted butter caramel Spheres.

Foie gras marbled with cocoa, passion fruit jelly and chocolate ganache

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