Foie gras foam
- 200 g of foie gras<br>-250 ml of light whipping cream<br>-1 tbsp. coffee port <br>-coarse salt <br>-pepper
Preparation 15 mins
Rest 2 hours
Pour the foie gras, the cream and a little coarse salt into a blender and blend everything. Add the port and mix. Place the preparation in a siphon and close it. Place the gas cartridge and agitate the siphon. Put in the fridge for 2 hours. Before serving, shake the siphon and pour its contents into verrines. Season the eshours with pepper.
How to season and cook your foie gras?
How to devein your foie gras?
For this Foie Gras Eshours recipe, you can count on 15 minutes of preparation. To learn more about the foods in this Cold Starter recipe, head over to our food guide here.